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Japanese Cabbage Salad Recipe

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This recipe for Japanese Cabbage Salad is from The Carlisle Playschool 2010 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup slivered almonds, toasted
2 tbsp sesame seeds, toasted
1/2 cup sunflower seeds, toasted
1 bag of shredded cabbage
1 pkg of bean sprouts
1 cup of chow mein noodles
1 pkg of instant Ichiban noodles, broken up (the red pkg works best for flavour)
green onion chopped
Fresh sliced mushrooms (optional)

Dressing:
1 pkg of seasoning from Ichiban noodles
1/2 cup oil
2 tbsp soya sauce
3 tbsp vinegar
1 tbsp white sugar
Directions:
Directions:
1. Toast almonds, sesame seeds and sunflower seeds in oven at 350 degrees for about 5 minutes and set aside.
2. Add shredded cabbage and clean bean sprouts to a bowl. Add all remaining salad ingredients to cabbage and bean sprouts.
3. In a separate container, add all dressing ingredients - shake well. Pour dressing on top of salad and toss together.
Enjoy :)
Personal Notes:
Personal Notes:
It is best to assemble this salad last minute - just before serving. It will go soggy if left standing prior to serving.

 

 

 

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