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Oriental Salad




Source of Recipe


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List of Ingredients





1/3 cup rice or cider vinegar

1/4 cup sugar

2 1/2 tablespoons vegetable oil

2 tablespoons honey

2 tablespoons low-sodium soy sauce

1 tablespoon butter or stick margarine

1/4 cup slivered almonds, toasted

2 tablespoons sunflower-seed kernels

2 (5-ounce) packages Japanese curly noodles (chuka soba), crumbled

8 cups shredded napa (Chinese) cabbage

2 cups shredded carrot

1 cup thinly sliced green onions

Combine the first five ingredients in a small saucepan. Bring to a boil, and cook for 1 minute, stirring constantly. Spoon the mixture into a bowl; cover and chill.

Melt the butter in a large nonstick skillet over medium-high heat. Add the almonds, sunflower kernels and noodles; cook 3 minutes or until lightly toasted, tossing occasionally. Spoon the mixture into a large bowl; cover and chill. Add the vinegar mixture to the noodle mixture; let stand 15 minutes. Add the cabbage, carrot and onions, tossing to coat.


Recipe