"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Japanese cabbage salad Recipe

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This recipe for Japanese cabbage salad, by , is from The Culling Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katherine Netzel
Added: Friday, November 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Sliced or slivered almonds (toasted)
Sesame seeds, (toasted)
1 med. cabbage chopped (or 1 bag cabbage slaw)
12 oz Bean sprouts
2 cups sliced fresh mushrooms
3-4 green onions chopped
1/4 cup sunflower seeds
1 pkg instant noodles, (chicken or oriental flavor)
broken up.
1-1/2 cups chow mein noodles
Dressing:
Seasoning from the instant noodles
1/2 cup cooking oil
2-4 Tbsp soy sauce
3 Tbsp vinegar (I use balsamic or red wine type)
1 Tbsp brown sugar
Salt and Pepper to taste ( I don't use salt as the noodle mix is salty enough)
Adjust quantities depending on the # of people.

Directions:
Directions:
Put shredded cabbage, bean sprouts, mushrooms, onions sunflower seeds and instant noodles in large bowl. Pour dressing over and refrigerate until you want to serve. Toss Chow mein noodles, almonds and sesame seeds into salad just before serving.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
Not long
Personal Notes:
Personal Notes:
I hardly ever make this salad the same two times running, If you can't find fresh bean sprouts try using thawed frozen peas. I sometimes add some broccoli slaw. For a change use white vinegar and white sugar. Use your imagination.

 

 

 

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