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Chinese Salad




Source of Recipe


Paula Deen






Recipe Introduction


I substituted rice vinegar for the white vinegar and I roasted the noodle mix rather than broiling. I happened to have some arugula and Belgian endive, so I threw them in, too. I also put the sliced green onions into to dressing and liquified it in a blender. Everyone loved this salad!





List of Ingredients



• 1 head Napa cabbage
  
• 3 green onions, sliced
  
• 1 (3 oz.) pkg. ramen noodles w/ seasoning packet
  
• 1 (6 oz.) pkg. slivered almonds
  
• 1 T. sesame seeds
  
• 1/2 c. vegetable oil (or 1/2 olive oil and 1/2 veg. oil)
  
• 1/4 c. sugar (or Splenda)
  
• 3 T. white vinegar
  
• 1/4 t. salt
  






Instructions



1. Preheat the broiler.
   
2. Slice the cabbage and onions and place in a large salad bowl. Crumble the noodles into a broiler pan, add the almonds and the sesame seeds, and broil for 2 minutes, being careful not to burn them.
   
3. In a jar w/ a tight lid (or in a blender), combine the oil, sugar, vinegar and salt with the contents of the seasoning packet. Cover the jar and shake well to blend. Pour the dressing over the salad, add the toasted noodle mix and toss to combine.
   






Final Comments


Serves 6