Chinese Cabbage Salad Recipe

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Chinese Cabbage Salad

KATHY HUTCHINS

By
@KATHUTCHINS

Moms favorite to make for large family gatherings. Love this salad.


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Comments:

Serves:

24

Prep:

30 Min

Cook:

30 Min

Method:

No-Cook or Other

Ingredients

1 large
bag of prepared slaw cabbage in the bag or one head cabbage chopped fine (no dressing on it)
8
green onions diced including the greens
2 pkg
top raman noodles (throw out the spices)
8 Tbsp
sliced or slivered almonds
8 Tbsp
sesame seeds

DRESSING

1 c
salad oil
6 Tbsp
rice vinegar
2 tsp
accent
1 tsp
salt
1 tsp
pepper
1 Tbsp
sugar

Directions Step-By-Step

1
Toast Almonds in 350 degree oven, watch them closely till they are just turning light tan on edges. Toast Sesame seeds in 350 degree oven and watch closely so they don't burn. Smash Top Raman noodles and place on cookie sheet and toast till light brown.
2
Mix all the ingredients for salad dressing in a container you can shake. Give it a good shake and store in frige until you are about ready to serve salad.
3
Place slaw cabbage in large bowl and chop onion fine and add to cabbage. Just before serving add the toasted almonds, sesame seed and Raman to the cabbage and onion mixture.
Toss well. Then give the dressing a good shake and pour over the salad. Toss till all is coated with the dressing. I love this salad freshly made. My husband loves it the next day when everything in it is what I call soggy. LOL I usually use the large bag of slaw cabbage from Wal Mart and use all of it or I get the large one from Sams club and use about 3/4 of it.
4
If you know someone who has reaction to Accent you can leave that out of the dressing.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Chinese
Dietary Needs: Vegetarian
Hashtag: #cabbage