Email to Stella      

Ethnic: Crunchy Chinese Cabbage Salad

Source of Recipe

Ellie


Recipe Introduction

"A delicious salad that is high in fiber, easy to prepare in advance, and perfect for summer barbecues and parties."

List of Ingredients

Salad:

1 head (1 lb) Chinese cabbage, coarsely chopped
4 scallions, sliced

Crunchy Mixture:

1-1/2 T butter or margarine
1/4 C sesame seeds
1 T sugar
1/3 C slivered almonds
1 pkg Chinese Ramen noodles (noodles only from 3 oz pkg of noodle
soup), crushed, or 1/2 C fine egg noodles, crushed

Dressing:

1/4 C canola oil
1/4 C water
3 T red wine vinegar
1/3 C sugar
1-1/2 T soy sauce



Recipe

To make crunchy mixture, sauté all crunchy ingredients in a large skillet over low to medium heat until golden colored. Stir often to prevent burning. Cool and set aside. Shake dressing ingredients in a jar. Place cabbage and scallions in a large bowl. Sprinkle with crunchy mixture. Pour dressing over salad and toss well.

Hint: The dressing can be made several days in advance and kept in the refrigerator. The crunchy mixture may also be made ahead and kept in a tin or other tightly sealed container. Assemble just before serving.


Regular green cabbage can be substituted for Chinese cabbage.