Chinese Cabbage Salad
1 head of cabbage, chopped fine
2 pkgs. Ramen-type dry soup (Oriental Flavor) broken up into small bite size pieces (put seasoning packets aside)
2 pkgs. Blanched slivered almonds (3/4 oz. packet)
1 pkg. Sesame seeds
1/2 cup cooking oil
1/4 cup soy sauce
1/4 cup white vinegar
1/2 teaspoon black pepper
Preheat oven to 350 degrees.
On a cookie sheet, toast each of the last 3 ingredients separately in oven until light brown. Watch them carefully so they do not get too dark. Cool.
In a bowl, mix all toasted ingredients together adding the seasoning packets.
Put aside until ready to use.
Mix dressing ingredients well.
Refrigerate until ready to use.
Shake well before adding to salad.
Toss all ingredients together just before serving.
Pairs Well With
My mom makes this for every family get together and it is always a big hit.
Most grocery stores carry packaged ready-to-use shredded cabbage.
Everything can be done a day ahead. Just be sure and keep the toasted ingredients in a Ziploc bag or airtight container.