Chinese Salad
I was given this recipe by a fellow weaver, Ruth Sullivan, in about 1994. She got it from "Mom" Elliott, I think her mother-in-law. Everyone who eats it loves it!
Ingredients
Instructions
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Chop the Napa cabbage and slice the green onions. Place in a large bowl. In a skillet, cook the almonds, ramen, and sesame seeds in butter until browned. Set aside.
In a small saucepan, bring the dressing ingredients - white vinegar, oil, sugar, soy sauce - to a boil for 1 minute, then let cool. Pour dressing over salad just before serving.
I usually put the almonds, etc. in a Tupperware container, and the dressing in another small container. Then I bring those with me where I'm taking the salad and mix just before serving.
Source: Fellow weaver, Ruth Sullivan
Note
Suzanne Gernandt