The green and purple cabbage makes for a nice presentation; the toasted nuts add great flavor and texture and the dressing is incredible. What makes this salad even better is that you can make it in advance. Simply add the crunch when ready to serve.
1 head green cabbage
1 head purple cabbage
1 cup slivered almonds
1 cup angle hair pasta broken into two inch peices
½ cup each of: soy sauce, sugar, vinegar and oil
preheat oven to 375 degrees and toast almonds and pasta in hot oven until lightly browned. Set aside to cool.
Mix soy sauce, vinegar, sugar and oil in a container or whisk in a bowl. Set aside dressing in covered container. Can be refrigerated until ready to use.
Thinly slice nappa cabbage, purple cabbage and scallions; place in large bowl
Pour dressing on top of vegetables and mix well.
Top with toasted nuts and pasta crunch when ready to serve.