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Japanese Salad Recipe

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This recipe for Japanese Salad, by , is from Bagnall Busy Bee's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Bagnall

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. Slivered almonds
2 Tbsp. Sesame seeds
1/2 medium head cabbage, shredded
12 oz.(350 g) bean sprouts
2 c. Fresh mushrooms, sliced
3 green onions, sliced
1/4 c. Sunflower seeds
1 pkg. Beef Ichiban noodles, broken up and set aside
1/2 pkg. Chow mein noodles

Dressing
1 pkg. Seasoning from Ichiban
1/2 c. Cooking oil
4 to 5 Tbsp. Soy sauce
3 Tbsp. Vinegar
1/2 Tbsp. Sugar
1 tsp. MSG (optional)
1 tsp. Salt
3/4 tsp. Pepper

Directions:
Directions:
Toast almonds and sesame seeds in 350 oven for about 5 min. until golden (watch carefullly as they brown quickly).
Remove from oven and set aside.
Put cabbage, bean sprouts, mushrooms, onions,sunflower seeds, almonds and sesame seeds in large bowl and mix together.

Dressing
Empty seasoning packet from noodles into small bowl.
Add oil, soy sauce, vinegar, and sugar.
Stir in MSG (if using) and salt and pepper.
Put in container with cover (can be made ahead of time).
Before serving, shake dressing and pour over cabbage mixture.
Toss and sprinkle dry noodles and chow mein noodles over top.

Number Of Servings:
Number Of Servings:
many
Preparation Time:
Preparation Time:
About 30 min.

 

 

 

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