"The belly rules the mind."--Spanish Proverb

Japanese Cabbage Salad Recipe

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This recipe for Japanese Cabbage Salad, by , is from Jesse Bitterman's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christine Ross Saavedra
Added: Tuesday, August 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 head Napa cabbage (chopped fine)
1 pkg of ramen noodle soup (uncooked)
1-3/4 c. meat (chicken/beef or shrimp)
3 T. slivered almonds
2-3 T. sesame seeds
3 T. green onions (chopped)
Dressing:
Ĺ c. peanut oil (safflower okay)
2 T. sugar
3 T. rice vinegar
seasoning from soup mix

Directions:
Directions:
Crunch up noodles to bite size pieces, save flavor packet for dressing. Soup depends on meat you are using. Should be the same flavor, i.e., beef or chicken. Toast almonds, sesame seeds and noodles and set aside. (about 20 minutes at 300 degrees). Mix greens and meat together, add dressing. Toss. Add almond/sesame/noodle mixture at the end. Toss.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Donít add almond/sesame/noodle mixture until end as it gets soggy.

 

 

 

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