Japanese Cabbage Salad
1/2 green cabbage finely shredded
1/2 purple cabbage finely shredded (or to save time, just do what I do, and buy a bag of the pre-shredded stuff - who's gonna know, eh?)
4 green onions, chopped
1/2 cup slivered almonds, toasted
2 Tbsp sesame seeds, toasted
1 pkg. Sapporo Ichiban Noodles, uncooked and broken up (any flavour)
Optional* slivered cooked chicken or shrimp
DRESSING:
Seasoning packet from soup
1/2 cup salad oil
1 Tbsp sugar
3 Tbsp vinegar
Freshly ground pepper to taste
Mix together ingredients for the dressing. Combine cabbage and green onions, and refrigerate until serving time (Can be done a day ahead). When ready to serve, combine cabbage and green onions with the slivered almonds, sesame seeds and chicken or shrimp, if using. Pour the mixed dressing over and toss well.
Submitted by Trish
Vegetables, Side Dishes & Salads
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