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Cabbage Crunch Salad Recipe

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This recipe for Cabbage Crunch Salad, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vilcone
Added: Tuesday, April 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 T. sesame seeds
1 C. sliced almonds
1 head cabbage, shredded finely
4 green onions, minced
2 packages Ramen noodles -- uncooked and broken
4 T. sugar
1 C. oil
6 T. red wine vinegar
1 package seasoning from Ramen noodles
2 tsp. salt
1 tsp. pepper

Directions:
Directions:
Roast sesame seeds and sliced almonds in 350 oven for about 8 to 10 minutes. Remove and cool.
Break noodles before you open the package and mix uncooked noodles with cabbage and onion in a large bowl. Add in cooled toasted sesame seeds and almonds and toss. Put sugar, oil, vinegar, seasoning packet, salt and pepper in large jar and shake well. Add dressing to cabbage mixture a little at a time until desired consistency. You may not need to use all the dressing. Chill several hours or overnight before serving. Salad keeps well for up to a week in refrigerator.

Personal Notes:
Personal Notes:
This recipe first appeared in the 70s after Ramen noodles became popular. It's quite tasty and very easy to make. Great for potlucks or barbeques for a change of pace.

 

 

 

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