| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Salads |
8 |
Servings |
INGREDIENTS
| 1 |
|
Head Napa cabbage; chopped |
| 6 |
|
Green onions; chopped |
| 1 |
tb |
Corn oil margarine |
| 2 |
pk |
Low-fat ramen noodles; crushed (do not use seasoning packets) |
| 1/4 |
c |
Slivered almonds |
| 2 |
tb |
Raw sesame seeds |
| 1/4 |
c |
Canola oil |
| 2/3 |
c |
Sugar |
| 1/2 |
c |
Cider vinegar |
| 1/2 |
c |
Water |
| 1 |
tb |
Light soy sauce |
INSTRUCTIONS
Combine cabbage and green onions in a large bowl and set aside. In large
non-stick skillet, melt margarine over medium heat. Add noodles, almonds
and sesame seeds, and cook, stirring constantly, until nuts and seeds are
tan in color. Remove from heat and set aside.
In small bowl, combine oil, sugar, vinegar, water and soy sauce. Keep at
room temperature until ready to use. About 1/2 hour before serving, combine
all ingredients in large bowl and chill until serving.
Makes about 14 cups, or 8 servings of 1 3/4 cups each.
Recipe By : Jeanne Jones from Cook It Light newspaper column
Posted to MC-Recipe Digest V1 #304
Date: Fri, 15 Nov 1996 22:31:45 -0800
From: Shirley <shirleyj@pacificrim.net>
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“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”