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Chinese Cabbage Salad

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“Asian style, yummy, healthy salad. I like to make it at the beginning of the week and have it for lunch all week. I got this recipe from a friend, Margaret Weldon, as a wedding shower present. Even my husband who doesn't like vegetables, enjoyed this.”
READY IN:
15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Put all dry ingredients in a bowl and mix.
  2. Pour dressing over and toss.
  3. Hint: If it is going to be a while before you eat the salad, wait 1 hour or later before eating to toss ingredients with dressing if you like it crunchy.
  4. You can also add or take away certain things.
  5. For example, I don't want the fat of sunflower seeds, so I take them out.
  6. Also, try toasting the Ramen noodles before you put them in.
  7. I also use less oil in the dressing.

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