Oriental Salad

This chilled oriental salad features great flavors and a delicious crunch from sunflower seed kernels, slivered almonds, and chuka soba, or Japanese curly noodles.

Oriental Salad

American, Side
  • 1 head Napa cabbage, chopped
  • 6 green onions, chopped
  • 1/4 cup margarine
  • 2 pkgs. ramen noodles
  • 1/2 cup slivered almonds
  • 1/2 cup sunflower seeds
  • 1/2 cup mandarin oranges
  • 1/2 cup sesame seeds
  • 1 cup sugar
  • 1/2 cup cider vinegar
  • 1 tbsp soy sauce
  • 1 cup oil
  • Combine cabbage and onions in large bowl, set aside. Melt margarine in skillet, add crushed ramen noodles (discard flavoring packet), almonds and sesame seeds. Cook, stirring constantly, until nuts and seeds are tan in color. Remove from heat and set aside. Cool and place in air-tight container. In small bowl, combine oil, sugar, vinegar and soy sauce. Blend well.
  • About 1/2 hour before serving, add mandarin oranges and sesame seeds to cabbage and onions.
  • Combine sugar, cider vinegar, soy sauce and oil to make dressing.
  • Toss salad and dressing and serve.

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