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Japanese Cabbage Salad Recipe

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This recipe for Japanese Cabbage Salad, by , is from 'Cooking the Books', one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen's Favs

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup slivered almonds
2 Tbsp sesame seeds
1/2 head shredded cabbage
1 pkg bean sprouts
2 cups sliced fresh mushrooms
2 chopped green onions
1/4 cup sunflower seeds
3 oz pkg instant soup noodles
1/2 pkg chow mein noodles

Dressing:
1 pkg seasoning from box of noodles
1/2 cup cooking oil
2-4 Tbsp Soya sauce
3 Tbsp vinegar
1 Tbsp sugar
1 Tsp salt
1/2 Tsp pepper

Directions:
Directions:
Toast sesame seeds and almonds at 350F for 5 minutes until golden. Watch carefully as they get too dark in no time.Set aside.

Put cabbage and bean sprouts in large bowl.
Add mushrooms, onions and sunflower seeds.
Add toasted sesame seeds and almonds.
Break up 2 kinds of noodles and set aside.

Dressing:
Empty seasoning packet from box of noodles into a small bowl.
Add soy sauce, vinegar and sugar.
Stir in salt and pepper.
Before serving stir dressing and pour over cabbage.
Top with broken up noodles.

 

 

 

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