Chinese Salad
Recipe information
Yield
serves 12
Ingredients
2 heads Napa or Bok Choy cabbage
6 green onions
Two 3-ounce packages ramen noodles with seasoning packets
One 6-ounce package slivered almonds
2 tablespoons sesame seeds
1 cup vegetable oil
1/2 cup sugar
6 tablespoons white vinegar
1/2 teaspoon salt
Preparation
Tear the cabbage into bite-size pieces and slice the onions. Combine them in a large salad bowl. Crumble the noodles into a broiler pan, add the almonds and sesame seeds, and broil for 2 minutes, being careful not to scorch the sesame seeds. In a jar with a tight lid, combine the oil, sugar, vinegar, and salt with the contents of the seasoning packets. Cover the jar and shake to blend the dressing. Just before serving, pour the dressing over the salad and toss to combine.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
