Saturday, January 16, 2010

Chinese Cabbage Salad

1 large Napa cabbage
2 pkgs. Top Ramen Noodles, broken up
½ c. margarine
5 green onions
½ c. sesame seeds
1 small pkg. sliced almonds

1 c. oil
2 Tbsp. soy sauce
1 c. sugar
½ c. vinegar
Salt and pepper to taste

1. Chop the cabbage and onion the night before serving, if desired. Refrigerate.
2. Next day: brown noodles and sesame seeds in margarine. When almost brown, add almonds.
3. Drain on a paper towel. Mix with cabbage mix. Toss with dressing just before serving.
4. For Dressing: combine all dressing ingredients in a container with a tight fitting lid. Shake until mixed well.

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