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Cabbage Salad, Minnesota (M/P, TNT)
Source: "Melting Pot Memories" by Judy Bart Kancigor
Serves: 4 or more

1 package dry noodle mix, Oriental flavor
1 16-oz. package shredded cabbage for cole slaw
1 bunch scallions, sliced with most of top green
1 large handful pea pods, sliced in thirds diagonally
1 3-oz. package slivered almonds, toasted

1/4 cup rice vinegar
2 tablespoons canola oil
2 tablespoons sesame oil
1 heaping tablespoon powdered sugar
Flavoring packet from noodles

Mix dressing ingredients in a jar and shake well.

Put raw noodles in Ziploc bag and crush.

Right before serving toss cabbage, scallions, pea pods, almonds, and crushed noodles with dressing.

To Make Chinese Chicken Salad:
Add chunks of previously barbecued or cooked chicken (preferably marinated in Chinese style marinade).

Poster's Notes:
Called Fuji salad elsewhere, my version of the delicious, crunchy salad we first tasted at the Podratzes at Stu and Shelly's gift opening lunch during their wedding weekend. Be sure to toss at the last minute to retain the crispness. Leftovers (if you have them) are great added to a stir-fry.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A