Japanese Cabbage Salad

By -
1/2 cup sliced or slivered almonds, toasted
2 tbsp sesame seeds, toasted

1/2 medium-size head of cabbage, shredded
1 pkg Bean sprouts
2 cups fresh mushrooms, sliced
2 green onions, chopped
1/4 cup sunflower seeds

1 3 ozunce package Ichiban noodles
1 pkg chow mein noodles

1/2 cup oil
2-4 tbsp soyyyyyy sauce
3 tbsp vinegar
1 tbsp sugar
1 tsp monosodium glutamate (Accent)
1 pkg powdered seasoning from noodles
salt to taste (after all that? lol)
pepper to taste

Put almonds and sesame seeds in a single layyer in pan. Toast in 350 oven for 5 minutes, watching carefullyyyyyy.

Put shredded cabbage and bean sprouts into large bowl. Add mushrooms, onions and sunflower seeds. Add toasted almonds and sesame seeds.

Combine broken noodles and chow mein noodles in small bowl, set aside.

Emptyy seasoning packet from box of noodles into small bowl. Add ail, lesser amount of soy sauce, vinegar and sugar. Add more soy sauce to taste. It will depend on quantity of cabbage. You will probaby need full amount. Stir in monosodium glutamate, salt and pepper. Put in container with cover. Can be made ahead. Before serving, shake dressing. Bpour over cabbae mixture. Toss. Sprinkle dry noodles over top followed by chow mein noodles.

Comments

Post a Comment

Popular posts from this blog

Pizza Dough

By -
2 (1/4-ounce) packages active dry yeast 4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting 2 cups warm water (105–115°F), divided 2 teaspoons salt MAKE DOUGH: Whisk together yeast, 2 Tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.) Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough i...
Read more

"Light" Caesar Salad

By -
I'm not sure where the "light" comes from. But this was a really good classic Caesar dressing. We even had to resort to (haha) using powdered parmesan from the store and it was still classically good. 1/4   cup   (60 mL)  grated  Parmesan cheese 1/4   cup   (60 mL)  light mayonnaise 2   tbsp   (30 mL)  white wine vinegar 1   tbsp   (15 mL)  extra virgin olive oil 1   tbsp   (15 mL)  water 1   tbsp   (15 mL)  Dijon mustard 1   tsp   (5 mL)  Worcestershire sauce 1   clove garlic , minced 1   pinch   salt 1   pinch   pepper 8   cups   (2 L)  romaine lettuce , torn, 1 small head 1   cup   (250 mL)  prepared croutons 2   tbsp   (30 mL)  cooked  bacon , crumbled In jar, shake together Parmesan cheese, mayonnaise, vinegar, oil, water, mustard, Worcestershire sauce...
Read more