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Crunchy Chinese Salad Recipe

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

Marci Powell
Added: Tuesday, April 5, 2005


1 large head of Napa Cabbage, chopped
1 bunch of green onions, sliced thin
1/2 c. butter
2 packages Ramen Noodles (discard flavor packets)
1/4 c sesame seeds
1 small pkg. sliced almonds

1 c. vegetable oil
1 tsp. soy sauce
1/2 c. white vinegar
1 c. sugar

Mix cabbage and onions in large bowl and set aside. Melt butter in a frying pan over medium heat. Break noodles into small pieces and brown with sesame seeds and almonds in butter. Drain onto a paper towel.
To make dressing, Heat all ingredients in a small
saucepan until sugar is dissolved. Cool. Toss all ingredients together and serve.

Personal Notes:
Personal Notes:
This is a great summer salad, but I like it so much, I make it year round.




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