Japanese Cabbage Salad

By Hester

Ingredients

• 1/2 cup slivered almonds, toasted
• 2 tablespoons sesame seeds, toasted
• 1/2 medium chinese cabbage, shredded
• 12 ounces bean sprouts
• 2 cups fresh mushrooms, sliced
• 2 green onions, sliced
• 1/4 cup sunflower seeds
• 1 package ichiban noodles, broken
• 1 1/2 cups chow mein noodles
• DRESSING
• 1 package seasoning from ichiban noodles
• 1/2 cup cooking oil
• 3 tablespoons soy sauce
• 1 tablespoon vinegar
• 1 tablespoon sugar

Preparation

Step 1

Put shredded cabbage and bean sprouts into large bowl. Add mushrooms, onions and sunflower seeds. Add toasted almonds and sesame seeds.

Combine broken noodles and chow mein noodles in a small bowl, set aside.

DRESSING: Empty seasoning packet into a container with a cover. Add cooking oil, soy sauce, vinegar and sugar. Add more soy sauce to taste. It will depend on quantity of cabbage.

Before serving, shake dressing. Pour over cabbage mixture. Toss. Sprinkle dry noodles over top.