"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Ichiban Salad, by Brenda Stanton, is from The Welsh Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 small cabbage 1 package Ichiban noodles 1/2 cup toasted almonds 1/2 cup oil 3 tbsp. Soya Sauce 3 tbsp. Vinegar 1 tbsp. sugar 1/2 tsp pepper noodle seasoning
Chop cabbage. Break up ichiban noodles and add to cabbage. Add toasted almonds. Dressing: mix together remaining ingredients. Leave in a container until you are ready to eat. Add dressing to salad 5 minutes before serving.
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