| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Make &, Take |
8 |
Servings |
INGREDIENTS
| 1 |
md |
Cabbage; shredded |
| 2 |
md |
Carrot; shredded |
| 2 |
pk |
Top ramen; oriental or chicken, crumbled |
| 4 |
tb |
Almonds; sliced |
| 1/2 |
c |
Cilantro; chopped |
| 4 |
tb |
Sesame seeds; toasted |
| 1 |
ts |
Salt |
| 3/4 |
ts |
Pepper |
| 3 |
tb |
Sugar |
| 1/4 |
c |
Salad oil |
| 1/4 |
c |
Vinegar |
| 1/4 |
c |
Sesame oil |
| 1/2 |
ts |
Chili oil |
| 1 |
tb |
Hoisin sauce |
INSTRUCTIONS
DRESSING
Prepare salad dressing (one of the seasoning packets from the top ramen can
be added for a variation). Chill Mix salad ingredients and toss with the
dressing just before serving so noodles don't soften.
Per serving (excluding unknown items): 208 Calories; 17g Fat (71% calories
from fat); 3g Protein; 13g Carbohydrate; 0mg Cholesterol; 295mg Sodium
labette@sprynet.com (Laura J. Bettingen)
Recipe by: Char Wilson (Hugh's daughter)
Posted to MC-Recipe Digest V1 #786 by "Laura J.Bettingen"
<labette@sprynet.com> on Sep 17, 1997
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