Thursday, October 13, 2011


This is a crunchy salad with an Oriental twist.

I needed to pack some individual lunches so I assembled some salad
in small containers, popped on a lid and they were good to go.


3 to 4 cups finely shredded cabbage
1 cup shredded carrots
1/2 cup thinly sliced celery
1 small red onion, thinly sliced
1/2 cup Oriental style noodles, toasted
OR chow mein noodles

In a large salad bowl, toss together the vegetables.  Break noodles
into bite-size pieces and stir in.
Add desired amount of dressing and toss.
Garnish with sunflower seeds.


4 tbsp. sugar
3 tbsp. white vinegar
1 tbsp. chicken bouillon granules
1/8 tsp. pepper
3 tbsp. vegetable oil

In small saucepan, combine sugar, vinegar, chicken seasoning and pepper.
Bring to a boil, reduce heat and simmer for 2 minutes.
Remove from heat and cool slightly.
Add oil and stir until well blended.

1 comment:

  1. Judy, this is my all time favorite cabbage salad, everybody's always saying, I bet that's another Judy Walter recipie! Laura