Many years ago, let's see, how many are we talking about ?........18, oh my ! This recipe was passed out at one of our regular Bunko games. The ingredients were so fresh and colorful... it seemed to be the perfect salad to complement all the other dishes that were served that evening. This particular salad is one that extra ingredients can be added or even taken away.........I have added mandarin oranges and grilled chicken. The additions are endless!
Lots of my friends do not enjoy cooking with cabbage. Maybe it was something their mothers made them eat when they were kids..... or the smell that escapes while it is cooking........I love it! Seems as though it was always the last veggie taken from the garden. Maybe we were waiting for it to grow even bigger.
Well, the growing season is practically finished now. Summer is over...where did it go? I have been on the road most of the summer and now am enjoying some comfortable down time at home in Florida. Looking very forward to read about what wonderful and exciting foods bloggers will write about this Fall~
Asian Cabbage Salad
1 large head of cabbage,chopped.
8 green onions, chopped.
2 packages of Asian Noodles, toasted, usually found in soup packages.Crumble.
3/4 cup of sliced almonds, toasted.
4 Tablespoons of sesame seeds, toasted.
Toss all of these ingredients together. ( It is easier to toast the ingredients together in a large baking tray. Place under the broiler for just a few minutes until light brown. Watch carefully and stir.)
1/2 to 3/4 cup of vegetable oil.
6 Tablespoons of rice vinegar.
4 Tablespoons of sugar- try the Spenda!
1/2 - 1 Tablespoon of pepper. Salt to taste.
Shake all ingredients well and toss in salad. Toss with care!