"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

Napa Cabbage Salad Recipe

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This recipe for Napa Cabbage Salad, by , is from Mallory and Carrie's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Trickett
Added: Wednesday, June 18, 2008


1 head napa cabbage, sliced
1 bunch green onions, sliced
handful of sesame seeds
2 oz. slivered almonds
2 Tbsp. rice wine vinegar
2 pkg. Ramen noodles (discard flavor packet)
1/4 stick margarine
1 C. vegetable oil
2 Tbsp. reduced sodium soy sauce
1/3 C. sugar

1)cut up cabbage and green onions and set aside in a large bowl.
2) Toast sesame seeds, almonds, broken up Ramen noodles and butter. Watch this!! It can burn easily
3) Combine oil, vinegar, soy sauce and sugar and whisk until blended. Add the noodle mixture to the cabbage and JUST BEFORE SERVING add the dressing and toss.




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