Chinese salad

Yield: 6 servings

Measure Ingredient
1 Chinese Cabbage; Napa (head)
2 packs Ramen Noodles; uncooked discard seasonings break noodles in pieces
½ cup Sugar
¾ cup Oil
½ Green onions; bunch, chopped
2 tablespoons Sunflower seeds
1 cup Almonds; sliced
¼ cup Margarine
¼ cup Red Wine Vinegar
1 tablespoon Soy sauce

GREENS

NOODLE/NUT MIXTURE

DRESSING

Chop cabbage in medium pieces, add chopped green onions.

Brown noodles, sunflower seeds, almonds in margarine (set aside to cool).

Boil sugar, oil, vinegar, and soy sauce, cool completely Toss everything together just before serving. This salad will not keep overnight-primarily because it will be all eaten, and because the noodles will become soggy and the variety of texture will be destroyed.

If you want salad over several days, keep Greens, Noodle/Nut Mixture, Dressing separate and put together just before eating.

Source: Jean Campbell

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