"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Illinois Napa Cabbage Salad Recipe

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This recipe for Illinois Napa Cabbage Salad, by , is from THE SMITH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Martha Cauley Gladwell
Added: Wednesday, November 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 medium head Napa Cabbage,
1 bunch green onions,
3-5 tbsp light olive oil
2-3oz packages Ramen Noodles (any flavor)
use noodles only not the seasoning!!,
2 1/2 oz sliced almonds,
2-3 tbsp sesame seeds
DRESSING: 1/2 cup white vinegar, 3/4 cup
light olive oil, 2 tbsp light sodium soy sauce,
1/2 cup sugar

Directions:
Directions:
Chop cabbage crossways. Chop onion and add to cabbage (set aside). Twist Ramen Noodles package and break up noodles before opening. Heat olive oil over medium heat. Brown noodles in olive oil until golden brown. Add almonds and sesame seeds. Toss this mixture with cabbage. Prepare dressing by combining the ingredients - bring to boil and boil for one minute. Let cool to room temperature. Toss into salad mixture 15-20 minutes before serving.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Beloved, I pray that you may prosper in every way and (that your body) may keep well, even as (I know) your soul keeps well and prospers.
III John 1:2

 

 

 

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