Perfect for these sweltering summer days!
½ cabbage, chopped
5 stalks green onions, chopped
¼c slivered almonds
¼c sunflower seeds (or sesame seeds)(or both)
1 package Ichiban noodles
Dressing:
¼c white vinegar
¼c salad oil
seasoning package from noodles
Toast the nuts and seeds in the oven at a low heat before adding to the cabbage.
Don't go cooking the noodles, oh no! Crush them up in the package and add them to the cabbage and onions. The dressing will soften them just right. This salad can sit covered in the fridge for a while before serving, but doesn't have to.
Serves 6.
Don't go cooking the noodles, oh no! Crush them up in the package and add them to the cabbage and onions. The dressing will soften them just right. This salad can sit covered in the fridge for a while before serving, but doesn't have to.
Serves 6.
Sue, another fine cook whose recipes have become standards in my household over the years, likes to use two seasoning packages to double the flavour. I often add extra nuts and seeds, too. You can't really go wrong.
