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Napa Cabbage Salad Recipe

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This recipe for Napa Cabbage Salad, by , is from Family Recipes, 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!

Roseann Graf


1 head Napa cabbage, shredded
5 green onions, sliced thin
1 cup raw sunflower seeds
1 small pkg slivered almonds
Optional: 1 pkg Top Ramen noodles, dry and crushed (GF-leave out)
1 cup avocado oil
1/2 cup rice wine vinegar
3/4 cup sugar
2 tbsp Braggs (GF) or soy sauce

Combine cabbage, onions, and noodles. Set aside.
Brown sunflower seeds and almonds in butter. Drain on paper towels.
Add to cabbage mixture.

Combine oil, vinegar, sugar and Braggs and mix vigorously.
Pour dressing over salad and serve immediately.

The salad and dressing will keep well in the refrigerator for a few days, as long as they are not mixed.
The dressing will keep for weeks.




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