Japanese cabbage salad (and variations)
7 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sliced or slivered almonds toasted |
| 2 | tablespoons | Sesame seeds toasted |
| ½ | each | Head Medium cabbage shredded |
| 12 | eaches | Ounces Bean sprouts |
| 2 | cups | Fresh mushrooms sliced |
| 2 | eaches | Green onions chopped |
| ¼ | cup | Sunflower seeds |
| 1 | each | 3 oz. package Instant noodles, broken up |
| ½ | each | Package Chow mein noodles |
| Seasoning from noodles | ||
| ½ | cup | Cooking oil |
| 2-4 tablespoons Soy sauce | ||
| 1 | tablespoon | Vinegar |
| 1 | teaspoon | Granulated sugar |
| Monosodium glutamate (optional) | ||
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
Directions
DRESSING
Put almonds and sesame seeds in single layer in pan. Toast in 350 degrees F oven for about 5 minutes (watch carefully) until golden.
Remove from oven. Set aside. Put shredded cabbage and bean sprouts into large bowl. Add mushrooms, onions and sunflower seeds. Add toasted almonds and sesame seeds. Combine broken noodles and chow mein noodles in small bowl. Set aside. DRESSING Empty seasoning packet from noodles into small bowl. Add oil, lesser amount of soy sauce, vinegar and sugar. Add more soy sauce to taste. It will depend on quantity of cabbage. You will probably need full amount.
Stir in salt and pepper. Put in container with cover. Can be made ahead. Before serving shake dressing. Pour over cabbage mixture.
Toss, sprinkle dry noodles over top followed by chow mein noodles.
VARIATIONS: JAPANESE SHRIMP SALAD Add 2 cups canned or fresh cooked shrimp to cabbage mixture before tossing. Sliced cucumber and sliced radish may be added - about ½ cup of each. ORIENTAL CHICKEN SALAD Add 2 cups cooked chicken cubed or cut in strips to cabbage mixture before tossing. Sliced cucumbers and sliced radish may be added - about ½ cup of each.
TO ALL Submitted By DOROTHY THOMPSON SUBJ RAMEN NOODLES On 07-01-95