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Chinese Cabbage Salad Recipe

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

Contributor:  
Contributor:  
Sharon Foreman
Added: Thursday, September 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 head napa cabbage, chopped
2 bunches green onions, chopped
1/2 c. sugar
2 T. soy sauce
3/4 c. cooking oil
1/2 c. red wine vinegar
2 T. sesame oil
1 (2.25 oz.) package sliced almonds
2 packages ramen noodles (discard flavor packets)

Directions:
Directions:
Mix sugar, cooking oil, and wine vinegar. Heat to boil and boil 1 minute. Add soy sauce and sesame oil. Cool completely before adding to cabbage and onions. Break noodles into small pieces and mix with almonds; toss with salad and cooled dressing immediately before serving.

Personal Notes:
Personal Notes:
I often keep the cabbage and onions chopped and ready in a plastic bag in the refrigerator; it keeps for about a week. The dressing will keep even longer in the fridge. I can then make a salad for one, two, or more people whenever I want!

 

 

 

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