| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Chinese, Ethnic, Healthy and, Salads, Vegetables | 12 | Servings |
INGREDIENTS
| 1 | Head Napa Cabbage; sliced thinly | |
| 1 | bn | Green onions; sliced thinly |
| 1/4 | c | White wine vinegar |
| 2 | tb | Soy sauce |
| 3/4 | c | Vegetable oil |
| 2 | tb | Sugar |
| 2 | pk | Ramen noodles; crushed |
| 1 | oz | Almonds; sliced |
| 2 | tb | Margarine |
INSTRUCTIONS
Slice Napa Cabbage thinly. Slice green onions thinly. Place in salad bowl. Make dressing using white wine vinegar, soy sauce, oil and sugar. Mix together, boil on top of stove for 1 minute. Cool. (refrigerate) Saute ramen noodles in margarine until lightly browned. Saute sliced almonds until brown. Cool. 1/2 hour before serving, shake dressing and pour over salad. Add noodles and almonds. Toss Serving Ideas : Add chicken sauteed in soy sauce to make a main-dish Recipe by: ROSIE HIRE Posted to MC-Recipe Digest V1 #831 by [email protected] (Sandra L Hire) on Oct 8, 1997
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