"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Oriental Salad Recipe

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This recipe for Oriental Salad, by , is from Farm Kitchen - The Cornucopia, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Virginia Smith Longmire
Added: Saturday, July 22, 2006


1 head of Nappa Cabbage - chopped
6 - 8 green onions - chopped
2 packages of Ramen Oriental Noodles
1 stick butter - melted
1 package of slivered almonds
1/2 c sesame seeds
1 c oil
1 c sugar
1/2 c vinegar
salt and pepper

Combine chopped cabbage and onions and chill in bowl overnight.

Combine oil, sugar and vinegar. Add salt and pepper to taste. Chill.

Melt butter over low heat. Saute Ramen Noodles (broken into small pieces) in the butter until golden brown. (Watch carefully, can burn easily.) Stir often.

When noodles are golden brown, add almonds and sesame seeds and continue to cook on low heat.

When mixture is the color of bacon and smells like bacon, it is done. Set aside and let cool - do not refrigerate.

When ready to serve: Pour cooled noodle mixture over the cabbage. Stir the dressing thoroughly and pour over cabbage. Mix well making sure that dressing is evenly distributed.

Personal Notes:
Personal Notes:
Many years ago when I directed the Adult Day Services of Otterbein Retirement Community, we often had carry-ins for our clients and families. One daughter brought this delicious salad and got numerous requests for the recipe. It was the hit of the evening. It's time-consuming to prepare, but well worth it.




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