"Hunger is the best sauce in the world."--Cervantes

Chinese Cabbage Salad Recipe

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This recipe for Chinese Cabbage Salad, by , is from OUR KITCHENS THEN AND NOW, 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!

Contributor:  
Contributor:  
Candice (Meyer) Drabinski

Category:
Category:

Ingredients:  
Ingredients:  
1 bag shredded cabbage
1 bag shredded carrots
6 green onions sliced thin
1 ea diced cucumber and bell pepper
2 pkgs Ramen Noodles broken into smaller pieces
2 Tbl water 1/4 C cider Vinegar 1 Tbl Splenda or 2 Tbl. Sugar
2/3 C Salad Oil
1/2 C Chopped or slivered nuts of your choice
1/4 cup Toasted Sesame seeds
16 oz cooked and sliced chicken breast or shrimp (optional)

Directions:
Directions:
Measure Veggies and cabbage into large bowl. Add nuts and broken up ramen noodles. In a blender mix water, sugar, cidar vinegar, salad oil and the 2 spice packeges from the ramen noodles. Blend on high speed to emulsify mixture and pour dressing over salad ingredients. Toss until all ingredients are coated. Chill. Just prior to serving add cooked meat or Shrimp and toss well. Serve

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This Salad is yummy. I replace cider vinegar with rice vinegar - and add 1 a little drizzle of sesame oil to the dressing.
I like to use my Mother's saute'd ginger sesame chicken brest, sliced over the top of the salad.

 

 

 

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