When my grandfather died many years ago,  a neighbor brought over this salad. It wasn't until recently that I had it again at my sister's home and she reminded me of the origin.We served it in a large bowl that made for easy mixing.

• 2-3 stalks of celery, chopped
• 2 small packages slivered almonds
• 2 packages Ramen Noodles
• 1 head Chinese cabbage (Napa)
• 4-6 green onions, chopped (green and white parts)
• 2 tablespoons soy sauce
• 1/2 cup sugar
• 1/4 cup white, distilled vinegar
• 3/4 cup salad oil

Pre-heat oven to 350.

Tear the leaves from the Napa cabbage. Rinse and pat dry. Tear the green part into bite-sized pieces from the white rib. Discard ribs or save for another use. Add the celery and onions. Refrigerate until ready to assemble to keep the greens crisp and cool.

Remove noodles from packaging and discard seasoning packets or save for another use. Do not cook the noodles. Line a baking sheet with foil and break up the noodles evenly on one side of the sheet. On the other side of the sheet, evenly spread the almonds. Place in the oven and "toast" for about 15 minutes until the almonds just begin to brown. Remove and allow to cool.

Mix soy sauce, vinegar, oil and sugar in a jar or container with a lid. Shake well until the sugar is evenly distributed and disolved (can be made ahead).

Sprinkle salad with the toasted noodles and and almonds. Drizzle with dressing and mix well.