posted by bill 04-05-103 8:44 PM
Chinese Noodle Salad
8 Cups finely shredded green cabbage
2 Cups finely shredded red cabbage
1/2 Cup slivered almonds
2 Tbsp. sesame seeds
3-4 green onions, thinly sliced
1 pkg. Ramen (such as Ichiban chicken flavour)
2 tsp. sesame oil
1/3 C. seasoned rice vinegar
2 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. MSG (Accent)
3 Tbsp. Canola oil
Mix the two colours of cabbage together in large bowl.
Toast almonds and sesame seeds in 350 oven for 8 – 10 minutes until lightly browned and fragrant ( or on top of the stove, stirring constantly). Add to the shredded cabbage along with the green onions. Break up the ramen noodles (ie: put in plastic bag and thump with rolling pin or something hard & heavy) and add them to the salad.
Mix dressing ingredients and the little flavour package from ramen in a small bowl. Mix thoroughly and pour over salad. Toss to mix well and let salad rest for 30 minutes to blend flavours and soften noodles.