|Hotel Front Office Management|
|by James A. Bardi|
Written by a highly regarded, well-known figure in the field. Features a clear and accessible writing style.
1 - 10 of 105 for chinese cabbage salad
Chop onions and cabbage and mix together ... sugar is dissolved and oil blends in. Twenty minutes before serving, mix all together. Makes 12 to 15 servings.
Mix dressing ingredients. ... Set aside. Chop cabbage and green onions. ... on top of salad. Mix as ... immediately as it will get soggy if stored after mixing. .
Break noodles and toast with: Blend dressing in a blender until sugar is dissolved. Pour dressing over cabbage.
Wash cabbage thoroughly and remove ... place in large salad bowl. Wash and ... salad oil and vinegar (if desired). Salt and pepper to taste. Chill and serve.
Mix well and add to rest of ingredients. Let stand several hours.
Chop cabbage and onions. Saute the noodles, almonds and sesame seeds in butter. Combine the dressing ingredients. Add to cabbage mixture just before serving.
Break up Ramen ... isn't too hot, noodles burn easy. Brown and cool. Combine above ingredients and add dressing. Mix in order given and pour over salad.
Cut cabbage into 1-inch pieces, ... in the day or night before so liquid can soak into cabbage. Put in an airtight container and shake every now and then.
Toast almonds and ... noodles to the cabbage, green onions, ... ingredients well and pour over the cabbage mixture. Best when chilled and served immediately.
Finely break up ... oil. Mix with cabbage, carrots, chestnuts, ... blend flavors. About 1 hour before serving, mix in almonds and noodles. Keep refrigerated.
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