Japanese Cabbage Salad - From the Kitchen of Pam Archibald

Japanese Cabbage Salad - From the Kitchen of Pam Archibald
Japanese Cabbage Salad - From the Kitchen of Pam Archibald

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients:

  • 1/2 Cup slivered Almonds

  • 1 half Head Cabbage, shredded

  • 1 package Bean Sprouts

  • 2 Cups sliced Mushrooms

  • 2 Green Onion stalks, chopped

  • 1/4 Cup Sunflower Seeds ** Can omit

  • 1 package Ichiban Noodles

  • 2 Cups Chow Mein Noodles

  • Ichiban seasoning package

  • 1/2 Cup Canola Oil

  • 2-4 Tbsp. Soya Sauce

  • 2-3 Tbsp. White Vinegar

  • 1-2 Tbsp. White Sugar

  • 1 tsp. Salt

  • 1 tsp. Pepper

  • 1 tsp. Accent ** Can omit

Directions

Directions: 1. Toast Almonds in a pan @ 350 F. for about 5 minutes until golden 2. Put shredded Cabbage, Bean Sprouts, Mushrooms, Onions & Sunflower Seeds in a large bowl. 3. Add toasted Almonds 4. Combine broken noodles & Chow Mein noodles in a separate bowl & set aside 5. Make dressing in a jar or airtight container using the last 8 ingredients. Shake WELL & then let sit in the fridge for 1 hour. 6. Before serving pour dressing over cabbage mix. Mix in noodles & serve.

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