Tipi Creek "Japanese" Cabbage Salad

The following is our family's adaptation of the Jean Pare Cabbage Salad. Instead of the dry noodle pack, we use cooked noodles in true oriental style. The dressing can be further enhanced by the addition of grated fresh ginger if you want an even more Japanese flair. Both green and red cabbage work for this one and a combination of both is so lovely!

1/2 cup slivered almonds

2 tbsp. sesame seeds

1/2 head, medium cabbage, shredded

3 cups fresh bean sprouts,

2 cups fresh mushrooms, sliced

2 green onions, sliced

1/4 cup raw sunflower seeds

1/2 of 454 g. pkg. Chinese Steamed Noodle

1/2 pkg. Chow Mein noodles

2 cups cooked shrimp (optional)


Dressing

1/2cup vegetable oil

4 tbsp. soy or tamari sauce

3 tbsp. apple cider vinegar

1 tbsp. Demerara sugar

1 tsp. salt

1/2 tsp. pepper

Place almonds and sesame seeds in a single layer in pan; toast in 350 deg. oven for about 5 minutes (watch carefully as they can get too dark in no time) until golden. Remove from oven and cool completely.


Combine oil, soy sauce, vinegar, sugar, salt and pepper in a jar with lid.

Cook noodles according to package directions; strain, cool completely and set into bowl. Stir 2 tbsp. dressing into noodles to keep them from sticking together and set aside.


Put shredded cabbage and bean sprouts in bowl with noodles; add sliced onion, mushrooms, sunflower seeds, toasted almonds, sesame seeds, and cooked shrimp.


Before serving, shake dressing and pour over cabbage mixture. Toss to combine ingredients. Sprinkle chow mein noodles over top and serve.