----- Now You're Cooking! v4.20 [Meal-Master Export Format]
 
       Title: Chinese Cabbage Salad
  Categories: salads
       Yield: 8 servings
 
       1    Napa cabbage; chopped
       6    green onions; chopped
     1/2 c  butter
       2 pk ramen noodles
     1/4 c  slivered almonds
     1/2 c  raw sesame seeds
       1 c  canola oil
     1/2 c  cider vinegar
       2 ts soy sauce
 
   Combine cabbage and green onions in large bowl and set aside. Melt butter
   in skillet over medium heat. Crush noodles (do not use seasoning packets),
   and add to skillet along with almonds and sesame seeds. Cook, stirring
   constantly, until nuts and seeds are tan in color. Remove from heat and set
   aside.
 
   In a small bowl, combine oil, sugar, vinegar and soy sauce. Blend well and
   keep at room temperature. About 1/2 hour before serving, mix all salad and
   dressing ingredients together in a large bowl and chill until serving.
 
   Makes about 14 cups, or 8 servings of 1 3/4 cups each.
 
   - - - - - - - - - - - - - - - - - -
 
 
   Per serving: 405 Calories; 41g Fat (88% calories from fat); 3g Protein; 10g
   Carbohydrate; 31mg Cholesterol; 203mg Sodium
 
   NOTES : See recipe: Reduced Fat Chinese Cabbage Salad for a lighter version
 
 
 
   Contributor:  reader in San Antonio Express Newspaper 6/12/96
   Preparation Time:  0:00
 -----