SALAD INGREDIENTS

1 Large Stalk Chinese Cabbage (Boch Choy) Shredded – or ( I sometimes use Leafy Romaine chopped)

1 Bunch Green Onions Chopped

¾ Cup Sunflower Seeds

6 oz Slivered Almonds

2 PKG Oriental Raman Noodles  smashed (I use Chicken Flavor) – save seasoning packets for dressing

1 Can Mandarin Oranges chilled and drained (save juice for dressing)

Dressing Ingredients Include:  (see preparation directions below)

Peanut Oil (Publix has a small bottle in the oil section – Wal-Mart only has huge containers)

Rice Vinegar (this is milder than regular vinegar)

Sugar (or Truvia)

Soy Sauce

Dry Hot Mustard

Ginger (dried or fresh)

Juice from Mandarin Oranges

Seasoning from Raman Noodles

 In pan, in a little peanut oil, sauté sunflower seeds, slivered almonds, noodles and green onions until slightly brown.

 Place shredded cabbage in a large bowl and place in fridge to stay cool.

 Prepare dressing ahead and chill if desired – I like it better that way!

 DRESSING INGREDIENTS 

 1 Cup Peanut Oil

½ Cup Rice Vinegar

1 Cup Sugar (we use a little more – or you can use Splenda instead of sugar)

2 Tbsp Mandarin Orange Juice

2 Tbsp Soy Sauce

2 Tbsp Dry Hot Mustard

¼ Tsp Dried Ginger (or ½ tsp fresh grated ginger) — Amanda and I added this and it is goooud!

2 Pkg Seasoning from Raman Noodles

Combine all dressing ingredients in a blender (or whisk together briskly)
Just before serving, combine together sauteed nut mix with chopped cabbage and dressing, then add mandarin orange on top to decorate.

Serve and Enjoy!

For a large crowd like we often have at Christmas, I double or triple the recipe . . . .