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Japanese Cabbage Salad

Dressing:
1 beef flavor packet – from oriental style dry packaged
instant noodles, any brand. Note: Do not add noodles at this time.
2tbsp. sugar
3 tbsp. vinegar
½ cup oil
½ tsp. pepper
¼ tsp. soy sauce, (Optional)
Put all ingredients in a tightly covered jar shake together.

Refrigerate over night.

Salad:
2tbsp. Sesame seeds
½ c. sliced or slivered almonds
1 pkg. Noodles
5 c. shredded green cabbage
4 sliced green onions

The night before, toast sesame seeds and almonds in separate pans until golden.
Watch carefully so they don’t get too brown.

 Before serving, toss together cabbage, onions, almonds, and sesame seeds.
Just before serving add dressing and mix thoroughly, break up dry noodles a bit and mix into salad mixture, Garnish attractively and serve.

24 HOUR MARINATED CARROTS  

 2 lb. carrots, sliced,1 tsp. salt, 1/2 tsp. pepper.
1 med. onion diced, 1 green pepper diced, 1 can tomato soup
1/2 cup cooking oil (I like olive oil.) 1 c. sugar, 1/2 to 3/4th-cup vinegar
1 tsp. prepared mustard,1 tsp. Worcestershire sauce. 

 Cook carrots until tender only (don’t over cook you want them to still be firm) Drain.

In a saucepan combine tomato soup, oil, vinegar and sugar. Bring mixture to a boil only enough to dissolve sugar and then let cool. After mixture has cooled, pour over the cooked carrots, onions and bell peppers.

For best results prepare 24 hours ahead of time. This salad can be served cold or hot, depending if you want it for a salad or vegetable dish. Marinated carrot salad lasts for  up to seven days in the fridge. 
Salad also freezes well if you want to use it as a hot main dish.

 


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Last modified: January 22, 2010
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