Japanese Cabbage Salad - From the Kitchen of Pam Archibald
By á-3104
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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
Details
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.
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