Japanese Cabbage Salad
1/2 head purple cabbage (shredded)
2 Tbsp toasted sesame seeds
1/2 cup toasted slivered almonds
2 green onions
1 package Ichiban Noodles (original or chicken flavour)
1/2 cup oil
3 Tbsp white vinegar
1/2 tsp pepper
1 Tbsp sugar
NOTE: Although you can use regular white cabbage, purple cabbage adds more visual appeal to this dish.
Toast sesame seeds and slivered almonds under the broiler or in a small frying pan on the stovetop (be careful, they burn easily). Set aside for later.
Shred cabbage. Add 2 sliced green onions.
Combine 1/2 cup oil, 3 Tbsp white vinegar, 1/2 tsp pepper and 1 Tbsp sugar. Add the flavour packet form the Ichiban noodles. Add to cabbage mixture.
Just before serving add the toasted sesame seeds and almonds. Break up the Ichiban noodle (pound them) and add to the salad. Serve.
Pairs Well With
Although there are many versions of this salad, this is the one I like best. I have made it for so long I don't even remember you I got the recipe from. What I do know is that my family loves this recipe and that it ends up appearing at most family dinners.