"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Sesame Cabbage Salad Recipe

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This recipe for Sesame Cabbage Salad, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Mindy McCutcheon
Category:
Category:
Ingredients:  
Ingredients:  
2 packages chicken flavor Top Ramen noodles
(uncooked)
4 Tbsp. sesame seeds
3/4 C slivered almonds
1 large head cabbage, shredded (I use 1 bag
already shredded.)
8 green onions, chopped

DRESSING

1/2 C vegetable oil
1/4 C olive oil
6 Tbsp. vinegar
4 Tbsp. sugar
1 1/2 tsp. salt
1 tsp. pepper
2 chicken flavor packets (comes with noodles)
Directions:
Directions:
Break up Top Ramen noodles into small pieces and put in a large bowl. Save flavor packets for dressing.

Toast sesame seeds and almonds in 350 degree oven for 5 minutes. Let cool

Add cabbage and onions to noodles and toss.
In separate bowl, combine dressing ingredients.

Add to salad and toss. Cover and refrigerate overnight to develop flavors and soften noodles.

Add sesame seeds and almonds before serving.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Cold cooked cubed chicken may be added if desired.

 

 

 

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