Sarah's Oriental Salad

Sarah, our English Siren friend extraordinaire from the far southern side of Saugatuck, who in a language all her own said when she tried this - TOPPER, we trust it's a compliment since she ate all on her plate and asked for seconds.


One-third cup rice or cider vinegar
One-quarter cup sugar
3 tablespoons vegetable oil
2 tablespoons honey
2 tablespoons low-sodium soy sauce
1 tablespoon butter
one-third cup slivered almonds
one-quarter cup sunflower seed kernels
2 (5-ounce) packages Japanese curly noodles (soba), crumbled
8 cups shredded napa (Chinese) cabbage
2 cups shredded carrot
5 green onions, thinly sliced

Combine first 5 ingredients in a small saucepan and bring to a boil, then cook for 1 minute, stirring constantly. Spoon into a bowl and cover and chill. Melt butter in large nonstick skillet and add almonds, sunflower kernels, and noodles; cook 3 minutes or until lightly toasted, tossing occasionally. Spoon mixture into a large bowl and cover and chill. Add vinegar mixture to noodle mix; let stand 15 minutes. Add cabbage, carrot, and onions, tossing to coat. Serves 8.




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