"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Oriental Cabbage Salad Recipe

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This recipe for Oriental Cabbage Salad, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cathy Schuller Backstrom
Added: Monday, April 13, 2009


2 lbs. cut up cabbage
1 c. slivered almonds
1 c. sunflower seeds
2 pkg oriental ramen noodles, crushed and dry
green onion to taste

1 c. oil
1/3 c. vinegar
1/2 c. sugar
1 seasoning pkt from the noodles
1/2 tsp. pepper

Mix the sunflower seeds and almonds along with the crushed noodles in a jelly roll pan, put in a hot over to toast for 10-15 minutes and then allow to cool.
Combine the ingredients for the dressing.
I like to mix this just before serving. Pour some dressing over the cabbage and stir, put a handful of the toasted mix on top. Combine and serve.
The dressing and toasted mix keep for weeks in your fridge so make small amounts as needed.




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