Japanese Cabbage Salad - From the Kitchen of Pam Archibald

By á-3104

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

Preparation

Step 1

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.