Combine cabbage and green onions in large bowl and set aside. Melt butter
in skillet over medium heat. Crush noodles (do not use seasoning packets),
and add to skillet along with almonds and sesame seeds. Cook, stirring
constantly, until nuts and seeds are tan in color. Remove from heat and set
aside.
In a small bowl, combine oil, sugar, vinegar and soy sauce. Blend well and
keep at room temperature. About 1/2 hour before serving, mix all salad and
dressing ingredients together in a large bowl and chill until serving.
Makes about 14 cups, or 8 servings of 1 3/4 cups each.
Recipe By : reader in San Antonio Express Newspaper 6/12/96
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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“The Bible: More up-to-date than tomorrow’s newspaper”
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