"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Japanese cabbage salad Recipe

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This recipe for Japanese cabbage salad, by , is from The Wilson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Caragay Driscoll Sures

Category:
Category:

Ingredients:  
Ingredients:  
1/2 C. toasted almonds (slivered or sliced)
2 tbsp. sesame seeds toasted
1/2 head shredded cabbage
2 C. fresh bean sprouts (or drained can)
2 C. fresh sliced mushrooms
2 green onions chopped
1/4 C. sunflower seeds
3oz. pkg. instant noodles broken up
1 can chow mein noodles

Dressing:
seasoning from box of noodles
1/2 C. oil
2 tbsp. soya sauce
3 tbsp. vinegar
1 tbsp. sugar
1 tsp. salt
1/2 tsp. pepper

Directions:
Directions:
combine all ingredients and pour over dressing mixing well.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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