Japanese GF Salad

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.