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Crunchy Asian Salad Recipe

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This recipe for Crunchy Asian Salad, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dept. 0018 -- Yvonne Petska
Added: Friday, March 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 envelope - Good Seasons Italian Salad Dressing
c. - sugar
2 T. - soy sauce
2 (3 oz.) pkg. - dry ramen noodle soup mix
2 (16 oz.) pkg. - coleslaw blend
4 - green onions, sliced
c. - sunflower kernels, dry roasted
c. - sliced almonds, toasted

Directions:
Directions:
Prepare dressing. Mix in small bowl as directed on envelope. Stir in sugar and soy sauce. Break apart noodles from dry ramen noodle soup mixes; place in large bowl. Discard seasoning packets or reserve for another use. Add coleslaw blend, onions, sunflower kernels and toasted Sliced Almonds. Add dressing; toss to coat well. Serve immediately. Makes 12 cups.

Personal Notes:
Personal Notes:
Dressing can be prepared ahead. Cover and refrigerate until ready to use. Noodles can be crumbled the day ahead. Place in re-sealable plastic bag along with sunflower kernels and almonds; seal bag and store at room temperature until ready to assemble salad.

 

 

 

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