This salad is great for holidays and potluck get-togethers. Everyone will rave over the crunchy roasted almonds and noodles combined with the tangy teriyaki sauce. Chinese Cabbage Salad can be prepared well before your meal and assembled at the last minute. It's easy to make, easy to tote and easy to impress others with this simple dish.
Instructions
1. Line the bottom of two baking sheets with aluminum foil. Place the foil flat on the bottom. Do not fold it over the sides of the pans.
2. Pour the slivered or sliced almonds onto one baking sheet and the sesame seeds onto the other. Toast the almonds and sesame seeds in a 400-degree oven for 5-10 minutes, or until they look browned and smell toasty. Remove them from oven.
3. Fold up almonds and sesame seeds into a packet after they cool, using the aluminum foil that lined the bottom of the baking sheets.
4. Open ramen soup package and place just the noodles into a gallon-sized ziplock bag. Set the seasoning packet aside. Break the noodles into small chunks or pieces using your hands. Keep the bag closed while you do this to keep from making a mess.
5. Mix together the dressing ingredients:
1 cup vegetable oil
5 tbsp. red wine vinegar
3 tbsp. sugar
a package of seasoning mix from the soup package and
3 tbsp. teriyaki sauce
6. Chop the scallions and slice the cabbage. Place them in a bowl and toss.
7. Pour the dressing over the Chinese Cabbage Salad. Just before serving, add the almonds, sesame seeds, noodles and toss them well.
Tags: sesame seeds, almonds sesame, almonds sesame seeds, Cabbage Salad, Chinese Cabbage