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Oriental Noodle Salad
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John Driscoll


  • 1 pkg Top Ramen Noodles - seasoned work best
  • 4 cups (950 ml) shredded cabbage (regular cabbage or napa cabbage)
  • 1/4 cup (60 ml) diced green onions
  • 6 Tbsp (90 ml) white or rice vinegar
  • 1/2 cup (125 ml) vegetable oil
  • 4 Tbsp (60 ml) sugar
  • 1 Tbsp (15 ml) soy sauce
  • few drops sesame oil
  • salt and pepper to taste
  • slivered almonds may also be added (if desired)
  • Toss all ingredients except noodles.
  • Just before serving break-up noodles and stir into salad mixture.
  • Let stand a few minutes and serve.
The noodles get soggy after sitting in mixture so don't prepare too far in advance. I don't use the seasoning mixture packet usually found in Ramen package, but prefer preseasoned noodles typically found at speciality stores.

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