Chinese cabbage salad

Yield: 12 servings

Measure Ingredient
1 \N Head Chinese (Napa) Cabbage
½ cup Seasoned Rice Vinegar
½ cup Sesame Oil
3 tablespoons Sesame Oil
3 tablespoons Peanut Oil
2 packs Ramen Noodles (uncooked)
\N \N ÿbroken into very small
1 \N Bunch Green Onions
3 tablespoons ÿSugar
\N \N ÿpieces, discard seasoning
½ cup Sliced Almonds
½ cup Raw Sunflower Seeds
⅓ cup Sesame Seeds




Prepare greens by chopping up the Napa cabbage and the green onions.

You may use a coarse chop or shredd, depending on preference: coarser than most cole slaw but not "bite sized" pieces.

Boil together the vinegar, ½ cup sesame oil, and sugar.

In a frying pan, add the dressing ingredients listed in Step II and saut‚ until the Ramen noodles and sesame seeds are lightly browned.

Mix with the sweet oil and vinegar mixture and chill.

Keep greens and dressing separate until ready to serve. Toss dressing in with greens. You may add cooked chicken if you like.

Nancy H. Miller

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