Email to Gramma Katie      

Recipe Categories: GrammaKatie's HOME PAGEAPPETIZERS BEVERAGES BREAD CAKESandPIES CASSEROLES COOKIES DESSERTS EGGS ETHNIC FISHandSEAFOOD FRUIT MARINADES MEATS PASTA POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES

ACE Chinese Cabbage Salad




Source of Recipe


(ACE) Alternative Childbirth Educators - Kathy H.


Recipe Introduction


I usually make for a large family gatherings but can easily reduce to family size.


List of Ingredients




SALAD:

2 heads green cabbage, shredded (approx. 18 cups or 64 oz or 4 lbs.)
2 cups sunflower seeds
2 cups sliced almonds
4 pkgs. dry Top Ramen (chicken) noodles, crumbled


DRESSING:

2 cups canola oil
1 cup white vinegar
8 tbsp. sugar
4 pkts. seasoning pkts. from (above) Top Ramen

Recipe



Put together dressing ingredients (oil, vinegar, sugar and seasoning packets) in quart size canning jar and shake well.
Refrigerate *12-24 hrs.

When dressing is ready, mix together in large bowl, cabbage, sunflower seeds and sliced almonds.
Pour dressing over salad just before serving.


*Alternative:

If you don’t have time to wait the 12-24 hrs. for dressing, you can mix all dressing ingredients together in a small pot and gently heat, stirring constantly, until sugar is dissolved.
Let cool, then refrigerate until cold. I’ve even set it to chill in the freezer when I forgot to make it in time!