Chinese Noodle Salad...

This is always well received at potlucks and it keeps well.  It reminds me of the Gruner salad at Good's Furniture in Kewanee, Illinois.

Chinese Noodle Salad

a recipe from Jennifer Raymond

Salad:

6-8 cups finely shredded cabbage

1/2 cup slivered almonds

1/4 cup sesame seeds

3 green onions, thinly sliced or 1/4 cup red onion, finely chopped

1 package ramen noodle soup (see notes)

Dressing:

1 Tablespoon toasted sesame oil

1/3 cup seasoned rice vinegar

2 Tablespoons sugar or other sweetener

1/2 teaspoon black pepper

Toast the almonds and sesame seeds by baking at 350 degrees for 5-10 minutes until fragrant and lightly browned.

In a bowl, toss together cabbage, toasted almonds and sesame seeds, onion, crushed dry ramen noodles and ramen seasoning packet.

Mix together the dressing ingredients and pour over salad.  Let stand at least 30 minutes before serving.

Notes:  Be kind to the veg people in your life and look at the ingredients.  Mass market ramen all have meat products in their seasoning.  However, many health food brands have vegan ramen but the noodles are soft, not crunchy (seems like soft noodles wouldn't be right). I get around this by using the mass market noodles and the health food store seasoning packet.  I continue to be on the lookout for crunchy ramen with vegan seasoning.