Crunchy Chinese Salad

Course : Salads
Serves: 12
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A delicious Asian-type coleslaw


1 head cabbage, grated
1 medium green onion, sliced
1 medium carrot, sliced
1 medium red pepper, diced
1 stalk celery, sliced
1 package ramen noodle soup, crushed
---the soup packet
2 Tablespoon sugar
3 Tablespoon vinegar
1/4 Cup salad oil
1/2 Cup toasted almonds
2 Tablespoon toasted sesame seeds

Preparation / Directions:

Mix vegetables and crushed dry noodles well. Make the sauce from the contents of the soup packet, sugar, oil, and vinegar, stirring until dissolved. Mix into veggie mixture well. Chill at least 2 hours. Just before serving, sprinkle with toasted almonds and sesame seeds.

1 Kitchen's say:
  (3 3/4 Stars!)
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