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This recipe for ORIENTAL SALAD, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Wednesday, November 5, 2008


1/3 c. rice or cider vinegar
c. sugar
2-1/2 T. vegetable oil
2 T. honey
2 T. low sodium soy sauce
1 T. butter
c. slivered almonds, toasted
2 T. sunflower seed
2 (5 oz.) pkgs. Japanese curly noodles (chukka soba can be found in the Asian section) or Ramen noodles, crumbled
8 c. shredded Napa (Chinese) cabbage
2 c. shredded carrots
1 c. thinly sliced green onions

Combine vinegar, sugar, oil, honey and soy sauce in small saucepan. Bring to boil and cook for 1 minute, stirring constantly. Spoon mixture into a bowl, cover and chill. Melt butter in skillet. Add almonds and sunflower seeds or noodles. Cook 3 minutes or until lightly toasted, tossing occasionally. Spoon mixture into a large bowl, cover and chill. Add vinegar mixture to noodle mixture; let stand 15 minutes. Add cabbage, carrot and onions, tossing to coat. Makes 12 servings




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