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This recipe for CHINESE SLAW, by , is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruby Farrens Geiger Rosenhamer
Added: Friday, January 2, 2009



1 head Napa Chinese cabbage
8-10 green onions
1 med green pepper
2 pkgs ramen chicken noodle mix
2 T butter
3/4 c slivered almonds
3/4 c sunflower seeds


Mix together the following and store in fridge till ready to serve...
1/2 c virgin olive oil
2/3 c sugar
1/3 c rice vinegar
salt and pepper

Step one: Chop and put all together in gallon zip lock bag, cabbage, onions and gr pepper. Put in refrigerataor.

Step two: Crush noodless in ramen mix and put aside until you serve the salad.

Step three: In skillet melt butter, add almonds, sunflower seeds and the contents of the two packets from the noodle mix. Watch carefully as almonds and seeds will brown quickly. Put these in zip lock bag and refrigerate until ready to serve.

Refrigerate all of the above overnight or all day be fore serving at night.

Just before serving pour on the dressing adding the almond seed mixture and crushed noodles. Toss well. Goes well with any meal....Enjoy!!




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