sketch of Bob above Crunchy Chinese Salad recipe.


CRUNCHY CHINESE SALAD

1 large Napa cabbage
5 green onions, diced using a little bit of the green
1/2 c. butter
2 pkg. Raman noodles, minus seasoning packet and broken up
1/2 c. sesame seeds
1 small pkg. sliced almonds

DRESSING:
1 c. vegetable oil
1 t. Eden's Low Sodium soy sauce
1/2 c. white vinegar
1 c. sugar

Mix cabbage and onions together in a large bowl and set aside. Melt butter in a frying pan over medium heat. Brown sesame seeds and almonds for a few minutes and, as they're just beginning to brown, add the broken noodles. Cook stirring constantly for about 5 minutes. Cool and drain on paper towels. Mix salad ingredients (be sure the sugar is completely dissolved). Toss all ingredients together.
(serves 6-8)


Crunchy Chinese Salad recipe is published in our Sepember, 2001 Menu Minder.