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Chinese Crunch Salad Recipe

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This recipe for Chinese Crunch Salad, by , is from The Smith Family 2018 Reunion 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!

Brenda Reiter


1 large head Napa cabbage, shredded **
5-6 green onions, slliced
2 chicken breasts, poached & shredded

1 stick oleo, melted
2 pkgs of ramen (noodles only), crumbled
c. sesame seeds
c. sliced almonds

c. oil
c. red wine vinegar
- c. sugar
1T. Soy sauce

Toss together cabbage, onions and chicken. Set aside.

Brown oleo, noodles, sesame seeds and almonds. Cool.
Watch carefully! They go from tan to black in a flash.

Shake dressing well.

Toss all ingredients.

Depending on the size of the cabbage you may want to increase the dressing.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This is a great summer salad. NO Mayo.
Lisa Reiter brought the recipe into the family in 1991?
You need a HUGE bowl for tossing. Don't worry. Brenda lives on it for days.
Good without the chicken.




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