Chinese noodle salad (vegan)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Head green cabbage, |
| Shredded (6 to 8 cups) | ||
| ½ | cup | Slivered almonds, toasted |
| ¼ | cup | Sesame seeds, toasted |
| 3 | eaches | To 4 green onions, sliced |
| 1 | tablespoon | Sesame oil |
| ⅓ | cup | Seasoned rice vinegar |
| 2 | tablespoons | Turbinado sugar or |
| Other sweetener (maple thin | ||
| OR 1/4 cup finely chopped red | ||
| Onion | ||
| 1 | pack | Ramen-style soup syrup) |
| ½ | teaspoon | Pepper Vegetarian Cooking Class @ EastSH |
Directions
DRESSING
This salad is easy to prepare and keeps well. It is always a favorite at potlucks.Place the shredded cabbage in a large salad bowl.Toast the almonds and sesame seeds by placing them in an ovenproof dish and baking at 350 degrees for 5 to 10 minutes until lightly browned and fragrant. Add to cabbage, along with the onions.Coarsely crush the ramen noodles and add them to the salad, uncooked, along with the packet of seasoning mix.Mix the dressing ingredients together and pour over salad. Let stand 30 minutes or more before serving. The longer the salad stands, the softer the noodles become. Serves 6 generously. From: The Peaceful Palate by Jennifer Raymond Tip @ class: Use maple syrup as sweetener. Add seasoning packet from soup to dressing instead of to salad (dissolves and distributes better throughout salad).
Submitted By DALE SHIPP On 10-06-94