"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Oriental Slaw Salad Recipe

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This recipe for Oriental Slaw Salad, by , is from SHARING OUR BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy Kiger
Added: Friday, January 6, 2006


1 medium head Nappa Cabbage (Bok Choy), shredded
3 small bunches sliced green onions (include some green tops)
1/2 c. butter
1/2 c. sunflower seeds
1 c. sliced almonds
2 tbsp. sesame seeds
2 pkg. oriental flavored ramen noodles, crushed (include one of the seasoning packets)
1/4 c. sesame oil
1/4 c. rice or wine vinegar
1/2 c. peanut oil
1/2 c. sugar
2 tbsp. soy sauce

Chop the cabbage and onions and place in a large bowl. Brown the sunflower seeds, almonds, sesame seeds and ramen noodles in the butter. Mix the sesame oil, vinegar, peanut oil, sugar and soy sauce in a saucepan; boil 1 minute, then let cool. Add the browned mixture and oil mixture to the cabbage and onions just before serving. (it gets soggy if you put it together too early).




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