| 1. |
Slice 1 large or 2 small Napa cabbages into large mixing bow. Use the green leafy part of the cabbage, rather than the white portion at the base. |
| 2. |
Break noodles (such as Mr. Noodle soup noodles) into small pieces on cookie sheet or pizza pan. |
| 3. |
Sprinkle almonds and sesame seeds over broken noodles. Place pan in low oven 200-225 °F (90-100 °C). for an hour. Turn oven off, but leave pan in oven until ready to combine with cabbage and dressing. |
| 4. |
Make the dressing at least 6-8 hours ahead. Combine in a separate bowl the dark brown Splenda, olive oil, balsamic vinegar, rice vinegar, flavor packet from soup noodles, soy sauce, ground black peppercorns, and shake well to ensure well mixed. |
| 5. |
When ready to serve, mix in noodles, almonds and seeds from oven, cover with dressing and toss for several minutes to blend together well. |
