This is a nice summer recipe for picnics.

Yields1 Serving
 ½ cup slivered almonds
 2 tbsp sesame seeds
 ½ cabbage, shredded
 2 cups fresh sliced mushrooms
 2 cups chopped green onion
 ¼ cup sunflower seeds
 oriental noodles broken up (or you could use cooked rice noodles for gluten free option)
Dressing
 seasoning from noodles
 ½ cup oil
 24 tbsp soy sauce
 3 tbsp vinegar
 1 tbsp white sugar
 salt and pepper, to taste
1

Toast almonds and sesame seeds, or fry in a pan with a bit of butter.

2

Meanwhile, put cabbage and other salad ingredients in a bowl. Mix dressing ingredients and toss together.

Ingredients

 ½ cup slivered almonds
 2 tbsp sesame seeds
 ½ cabbage, shredded
 2 cups fresh sliced mushrooms
 2 cups chopped green onion
 ¼ cup sunflower seeds
 oriental noodles broken up (or you could use cooked rice noodles for gluten free option)
Dressing
 seasoning from noodles
 ½ cup oil
 24 tbsp soy sauce
 3 tbsp vinegar
 1 tbsp white sugar
 salt and pepper, to taste

Directions

1

Toast almonds and sesame seeds, or fry in a pan with a bit of butter.

2

Meanwhile, put cabbage and other salad ingredients in a bowl. Mix dressing ingredients and toss together.

Notes

Japanese Noodle Salad