JAPANESE COLESLAW

By jarren

To prevent salad from becoming soggy, place a saucer upside down in the bottom of the salad bowl so the dressing runs underneath.

Ingredients

• Dressing:
• 1 Package Ichiban Seasoning (from the soup pkg)
• 1/2 cup oil
• 1/2 cup soy sauce
• 3 tbsp vinegar
• 1 tsp sugar
• 1 tsp seasoning salt
• 1/2 tsp pepper
• Salad:
• 1 small cabbage, shredded
• 2 green onions, chopped
• 1/2 lb bean sprouts
• 1 lb fresh Mushrooms, sliced
• 1/2 Cup Toasted Slivered Almonds
• Step 3
• 1/2 Cup Sesame Seeds
• 1/2 Pkg. Chow Mein Noodles
• 1 Pkg. Ichiban Noodles

Preparation

Step 1

Mix together, stir and shake dressing ingredients, set aside.

Combine the salad items in a large bowl, toss and set aside.

In a separate bowl, combine the above. Break the Ichiban noodles into small pieces. Just before serving, toss the above noodle mixture with the dressing and pour over the vegetables and toss.