1 author: Food for Life, Neil Barnard, MD
2 directions: 'Place the shredded cabbage in a large mixing bowl.
5 Toast the almonds and sesame seeds by placing them in an ovenproof dish and baking
6 at 350F for 5-10 min., until lightly browned and fragrant. Watch carefully as
7 they burn easily! Remove from oven and add to the cabbage, along with the green
8 onions. Coarsely crush the ramen noodles and add them to the salad, uncooked,
9 along with the packet of seasoning mix. Mix the remaining ingredients together
10 and pour over salad. Let stand 30 min. or more before serving. The noodles become
11 soft as the salad stands. Garnish with cilantro just before serving, if desired.
14 Note: Be sure the ramen noodles are not fried and that the seasonings do not include
15 animal products or tropical oils.'
23 name: finely shredded green cabbage (or a mix of green and red)
30 name: slivered almonds (or pumpkin seeds), toasted
37 name: sesame seeds, toasted
44 name: onions, thinly sliced (or ¼ C. finely chopped red onion)
51 name: ramen noodle soup
58 name: toasted sesame oil
65 name: seasoned rice vinegar
72 name: raw sugar or other sweetener
86 name: Cilantro (optional)
89 name: Chinese Noodle Salad