This one didn’t exactly get two thumbs up from the kids, but the adults in this family adore it! This salad usually calls for ichiban noodles. I dont’ use any noodles, and I find that the bean sprouts, celery, snow peas, etc, give it enough crunch. I add extra cashews for a little fullness. Yum!
- 2 cups fresh bean sprouts
- 1 can mushroom pieces, drained
- 2 cups shredded cabbage
- 1 cup sliced celery
- 1/4 cup sunflower seeds
- 3/4 cup cashews, broken
- 2 Tablespoons chopped onion
- 2 handfuls snow peas (or baby snap peas)
Dressing: combine in a shaker:
- 1/4 cup vegetable oil
- 1/4 cup olive oil
- 2 Tbsp soya sauce
- 3 Tbsp vinegar
- 1 Tbsp sugar
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp chicken bouillon (or beef)
Add dressing to salad, toss & serve! Serve the same day.
