CookinJones

A light Oriental cabbage salad made with turkey, ramen noodles, almonds, sesame seeds and a rice vinegar vinaigrette.

Contributed by: Donna Wheatley

This recipe came to me from a basket party hostess years ago. It is Earl’s favorite summer supper after he has been mowing grass. It makes a lot, so is great for a party, or it can be halved easily. Either way, it gets better with the keeping. To make it a diet dish, toast the seeds in the oven without fat and substitute a bottle of Old Dutch Sweet and Sour dressing and it tastes just as good, but it doesn’t leave over well, as the noodles will get soggy.

Put the following into a fry pan and saute until the seeds turn golden brown:

1-Tablespoon oil

1/4 cup slivered almonds

1/4-cup sesame seeds Cool and then add to a large bowl with the following:

8 green onions, chopped

1 head cabbage chopped, as for coleslaw

2 three-ounce packages Ramen Noodles, broken up. (Discard or use some other way the seasoning packets)

1 to 1 1/2 pounds chopped smoked turkey breast Dressing: Combine and mix well:

1/4-cup sugar

1-teaspoon salt

1-teaspoon black pepper

1-cup oil

6 Tablespoons Rice Vinegar

Jones :: Aug.26.2007 :: Entrees, Salads :: No Comments »

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