| 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 slhire@juno.com (Sandra L Hire) on
Oct 8, 1997
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