Japanese Cabbage Salad - I enjoyed this crunchy salad

[emtd]

with our Thanksgiving dinner. Plus it made lots!

Japanese cabbage salad-

1/2 cup sliced toasted almonds

2 T. toasted sesame seeds

1/2 head shredded cabbage

1 pk. bean sprouts

2 cups fresh sliced mushrooms

2 chopped green onions

1/4 cup sunflower seeds

3 oz. pk. instant noodles (broken up)

1/2 pk. chow mein noodles

DRESSING-

seasoning from instant noodles

1/2 cup cooking oil

2-4 T. soya sauce - to taste

3 T. vinegar

1 T. sesame oil

1 T. sugar

1 t. salt

1/2 t. pepper

Toast almonds and sesame seeds at 350F. for 5 minutes - WATCH carefully!

Put cabbage and sprouts in bowl and add mushrooms,onions,and sunfl. seeds. Add almonds and sesame seeds.

Have broken noodles and chow mein noodles in another bowl.

DRESSING:

Put seasoning pk. in different bowl. Add oil, soya sauce, vinegar and sugar. Add salt and pepper to taste. Can be made ahead. Before serving, shake well and pour over cabbage mixture.

Then sprinkle noodles over top. (if making ahead - don’t add noodles until just before serving.)

*Can add shrimp or cucumber or radishes or chicken - whatever you wish. Enjoy!

Betty

P.S. I add peanuts another time - but I like crunchy.

 

[orchid]

This is one of my favorite salads!

 

[dawn_mo]

that sounds so good to me right now. it is on the menu for tomorrow...

thanks for posting this!

 

[cheezz]

If you really want to amp up the flavor, toast the ramen noodles in a little butter.

 

[emtd]

Good idea, thanks. I added that note to my recipe.