'Light' cabbage salad is crunchy, tangy

Dear Jeanne: I love your cookbook "Homestyle Cooking Made Healthy," and I have made (and enjoyed) many of your recipes for family and friends.

I hope you can revise this recipe for me, as I have tried to do it and have lost the original good flavor. I hope you will have better results than I did. — Marcy Hall, Visalia, Calif.

Dear Marcy: This is a salad recipe that is very popular, and I often receive requests for a revision. The ramen noodles are precooked, so they do not need to be sauteed in butter; they can be used just as they are. In addition, the almonds and sesame seeds can be toasted without added fat.

The dressing is a sweet-and-sour variety, so you must use some sugar to achieve the original taste, but all the oil is not necessary. This recipe should satisfy your friends and family without all the extra fat and calories.

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CHINESE NOODLE SALAD

1 large head Napa cabbage

6 sliced green onions

2 packages ramen noodles (discard flavor packets)

1/2 cup sesame seeds

1 small package slivered almonds

1/2 cup butter or margarine

DRESSING:

1 cup salad oil

2 teaspoons soy sauce

1 cup sugar

1/2 cup vinegar

Chop cabbage and onions, and store in the refrigerator until you're ready to mix the salad. Break up noodles. Brown with sesame seeds and almonds in butter until light tan. Set aside until ready to mix salad. Mix all dressing ingredients until sugar is dissolved. Approximately 20 minutes before serving, combine cabbage mixture, ramen mixture and dressing. Makes 10 servings

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LIGHT CHINESE CABBAGE SALAD

1/4 cup slivered almonds

1/3 cup sesame seeds

1 large head Napa (or regular) cabbage, shredded

6 sliced green onions

1 package ramen noodles (discard flavor packet)

DRESSING: