"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Oriental Cabbage Salad Recipe

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

Contributor:  
Contributor:  
Chris & Dave Foote
Added: Wednesday, July 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 head Napa Cabbage (or 2 bags shredded cabbage)
1 bunch scallions
2 pkgs. Raman soup noodles (oriental flavor)
3 Tbs. sesame seeds
1/2 cup sliced almonds
1/4 cup butter

dressing
1/4 to 1/2 cup sugar (to taste)
1/2 cup peanut oil
1/2 cup cider vinegar
1 Tbs. Horseradish
3 to 4 Tbs. soy sauce

Directions:
Directions:
Finely shred cabbage then coarsley chop. Finely slice green onions, including tops. Mix together in large bowl. Cover & refridgerate.

Melt butter in heavy skillet. Crush noodles and toast in butter over medium heat. When color begins to change, add almonds. Stir continuously. Add sesame seeds. When sesame seeds begin to change color, remove from heat to a cookie sheet to cool, when cool store in zip-loc bag.

In a saucepan, combine sugar, oil, vinegar, horseradish and soy sauce. Heat (do not boil) until sugar is melted. Cool, then store in a glass jar with tight lid.

Just before serving sprinkle noodle mixture over top of cabbage. Shake dressing and pour over all. Toss and serve immediately.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Can be made ahead. Noodle mixture and dressing can be frozen. Reserve a bit of noodle mixture to freshen left over salad, as the noodles will soften.

 

 

 

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