"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Asian Salad Recipe

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This recipe for Asian 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.

Carol Caldwell


2 (3 oz.) packages ramen noodles, crushed
1 C blanched slivered almonds (or toasted pine
nuts or pecans)
2 tsp. sesame seeds
1/2 C butter, melted
1 head Napa cabbage, shredded (or white
cabbage works fine)
1 bunch green onions, chopped
3/4 C vegetable oil
1/4 C distilled white vinegar
1/2 C white sugar
2 Tbsp. soy sauce

In a medium skillet over low heat, brown ramen noodles, almonds and sesame seeds with melted butter or margarine. Remove from heat and cool.
In a large bowl, add shredded cabbage and chopped green onions.
In a small saucepan bring vegetable oil, sugar and vinegar to a boil for 1 minute. Cool. Add soy.
To the large bowl, add the noodle and soy mixture.
Toss to coat.

Personal Notes:
Personal Notes:
A nice variation on this is to add 2 cups of cooked and shredded chicken




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