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Oriental Salad Recipe

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This recipe for Oriental Salad, by , is from Sacred Heart Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betsy Dougherty
Added: Tuesday, August 29, 2006



1 - 16 oz. bag cabbage slaw mix
4 oz. slivered almonds
8 tbsp. sunflower seeds
8 green onions, chopped
2 pkg. Ramen noodles - do not cook, discard seasoning packet.


1 tsp. Accent (optional)
1 tsp. salt
1 tsp. pepper
6 tbsp. Rice Vinegar (Chinese food section)
4 tbsp. sugar
3/4 c. salad oil

Brown almonds & sunflower seeds in 450 degree oven for 2-3 min.
Mix cabbage and onions, add cooked seeds and almonds and Ramen noodles.
Put salt, pepper, vinegar, sugar, oil and accent in shaker or jar, mix well.
Wait to pour over salad until just before serving.
I only use half of the dressing for one batch of salad and save the other half in the refrigerator for next time.




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