Napa Apple Slaw with Crunchy Topping & Lemon Vinaigrette

Yields approximately 8-10 servings.

Topping Ingredients:

• 1 T butter
• 1 packet ramen noodles, uncooked and crushed
• 1 T sesame seeds
• 1/4 c sunflower kernels
• 1/4 c pepitas

Salad Ingredients:

• 1/2 large head Napa cabbage, sliced very thin
• 1 large apple, diced
• 1 large carrot, spiralized or shredded
• 1/4 a medium red onion, sliced very thin

Lemon Vinaigrette Ingredients:

• zest from one lemon
• 2 T fresh lemon juice
• 2 T rice wine vinegar
• 1 large garlic clove, minced
• 1 t dijon mustard
• 1-2 t honey or agave
• 6 T canola or vegetable oil (you can use evoo) salt and freshly ground black pepper

1. For the topping – melt butter in a large sauté pan. Add noodles and stir until golden. Add sunflower kernels and pepitas and stir until toasted, 30-60 seconds. Add sesame seeds and continue stirring until just golden. Remove to paper towels and let cool.
2. For the dressing - combine the white wine vinegar, lemon juice, mustard, lemon zest, sugar, salt, pepper, and garlic in a medium mixing bowl. Whisk to blend. Gradually add 2/3 cup of oil in a thin stream, whisking constantly until well blended and smooth.
3. For the salad – Combined prepared ingredients in a bowl and toss well. Dress with lemon vinaigrette and add the crunchy topping.