Asian Salad


Many thanks to Juanita Peek for sharing this recipe. This custom version adjusts the amount of ingredients used in the dressing.

Modified from: Asian Salad

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30 m servings
Serving size has been adjusted!
Original recipe yields 5 servings

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  1. In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.
  2. In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
  3. In a large bowl , combine napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.


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