"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Oriental Cabbage Salad Recipe

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

Ruth Johnson
Added: Tuesday, August 19, 2008


1 small head cabbage, finely shredded
1/4 cup chopped onions
1 can (small) sliced and halved water chestnuts
2 tablespoons toasted sesame seeds
2 tablespoons sliced almonds
1 3-oz package oriental noodles

1/4 cup red wine vinegar
2 tablespoon oil
2 tablespoon sugar
1-1/2 tablespoon soy sauce
dash garlic powder

Toss together cabbage, onions, water chestnuts, sesame seeds and almonds. Mix together dressing and pour over toss salad; make at least an hour ahead. Right before serving crunch up one (3-oz) package oriental noodles and add to salad. Save seasoning package for something else or throw away.




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