Recipe - Reduced Fat Chinese Cabbage Salad

1 Head Napa cabbage; chopped
6 Green onions; chopped
1 tablespoon Corn oil margarine
2 pack Lowfat ramen noodles;
crushed (do not use
seasoning packets)
One fourth cup Slivered almonds
2 tablespoon Raw sesame seeds
One fourth cup Canola oil
2/3 cup Sugar
One half cup Cider vinegar
One half cup Water
1 tablespoon Light soy sauce

Combine cabbage and green onions in a large bowl and set aside. In large
nonstick skillet, melt margarine over medium heat. Add noodles, almonds
and sesame seeds, and cook, stirring constantly, until nuts and seeds are
tan in color. Remove from heat and set aside.

In small bowl, combine oil, sugar, vinegar, water and soy sauce. Keep at
room temperature until ready to use. About One half hour before serving, combine
all ingredients in large bowl and chill until serving.

Makes about 14 cups, or 8 servings of 1 Three fourths cups each.
Recipe By : Jeanne Jones from Cook It Light newspaper column

Posted to MCRecipe Digest V1 #304

Date: Fri, 15 Nov 1996 22:31:45 0800

From: Shirley shirleyj@pacificrim.net