Chinese Salad

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Recipe Courtesy of


Servings: 6 servings
Prep Time: 20 min
Cook Time: 2 min
Difficulty: Easy

Ingredients Add to grocery list

1 tablespoon sesame seeds
1   6-ounce package slivered almonds
1   3-ounce package ramen noodles with seasoning pack
3   green onions
1   head Napa or Bok Choy cabbage
1/2 cup vegetable oil
1/4 cup sugar
3 tablespoon white vinegar
1/4 teaspoon salt

Directions

Tear the cabbage, slice the onions, and place in a large salad bowl.  Crumble the noodles into a broiler pan, add the almonds, sesame seeds, and broil for 2 minutes, being careful not to scorch the sesame seeds.  In a jar with a tight lid, combine the oil, sugar, vinegar, and salt with the contents of the seasoning pack.  Cover the jar and shake well to blend the dressing.  Pour the dressing over the salad, add the toasted sesame and almond, and toss to combine.

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Leave a Comment

Reader Comments:

54321

One of my all time fav salads. I always cut dressing in half. I have used both Napa cabbage and bok choy, but think the Napa cabbage is way better. I also like sliced almonds instead of the slivered almonds. This is a hit anywhere I take it.

By Anonymous on November 19, 2013

54321

I LIKE NEW RECIPES IM STARTING ME A PAULA RECIPE FROM FACEBOOK HANG IN THERE PAULA SOME THINGS ARE SO UNFAIR DO YOU HAVE THE RECIPE FOR CHINESE GREEN BEANS I NEED IT BAD

By myra l daley on July 21, 2013

54321

We just love this salad!!!I use 2 heads of cabbage purple and green Makes a very beautiful color together!!! Also I add Rice vinagar to favor!!!!Soooooooooo yummy!!! My family asks for it all the time!!!!thank you !!!xxooEnjoy!!!!

By Janet on January 05, 2011

54321

OMG, this is so delicious! The flavors are just wonderful together. I use the bagged broccoli slaw which is nice and crunchy...this recipe is also great with grilled chicken.

By Anonymous on November 24, 2010

54321

I sometimes add some mandarin oranges - s-o g-o-o-d! Great flavor combinations and just enough crunch to make it interesting.

By Anonymous on July 13, 2010

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