This is a recipe from one of the LaLeche League cookbooks that I have found so useful for the past 19 years; they are excellent for recipes that use whole, non-processed foods, and are easy and quick to prepare.
- ¼ cup oil
- ¾ cup white vinegar or rice vinegar
- ¼ cup water
- 2 t soy sauce
- ½ cup packed brown sugar
- 1 large, or 2 small heads Napa oriental cabbage
- 5 green onions
- 1 or 2 small carrots, shredded
Toast sesame seeds, almonds and noodles in butter in skillet. Cool and set aside. Combine oil, vinegar, water, soy sauce, and brown sugar in bowl; whisk well. Shred cabbage and thinly chop green onions, including stalks and onion tops. Mix them with the carrots in a salad bowl. Add dressing; toss gently. Let stand for 20 minutes. Top with toasted noodle mixture just before serving.
Yield: 12 servings