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Chinese Cabbage Salad - NOT the-ramen-noodle-kind
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Martha Purdy


  • 1 tbsp (15 ml) vegetable oil
  • 1 tsp (5 ml) sesame oil
  • 3 tbsp (45 ml) rice vinegar
  • 1 tbsp (15 ml) sugar
  • 1 tsp (5 ml) soy sauce
  • 1 pinch cayenne pepper
  • 3 cups (700 ml) shredded cabbage
  • 1 cup (225 ml) shredded bok choy
  • 1 cup (225 ml) cooked snow peas
  • 1/4 cup (60 ml) sliced green onion
  • 1 carrot, sliced thin
  • Combine first 6 ingredients in medium sized mixing bowl and mix well to make dressing.
  • Add the rest of the ingredients and mix together well. Cover and refrigerate until ready to serve, up to 24 hours.

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