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Recipe Name: Asian Cabbage Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Tablespoon(s) Peanut Oil
1/2 Cup(s) Sesame seeds
4 Medium-sized garlic cloves
2 Tablespoon(s) Soy sauce
1/4 Cup(s) White vinegar
1/2 Cup(s) Sugar
3/4 Cup(s) Vegetable oil
1 Head Napa or Chinese
cabbage washed and cut
Bite-sized pieces
In a medium-sized saucepan, heat the peanut oil over medium heat.
Saute the sesame seeds and garlic for 3 to 5 minutes, or until the
seeds are golden. Reduce the heat to medium-low and add the soy sauce,
vinegar, sugar, and vegetables; continue to cook for 2 more minutes.
Place the cabbage in a large bowl and pour the desired amount of warm
dressing over it, tossing to coat the cabbage evenly. NOTE: Since a
head of Napa goes such a long way, it's easy to cut this recipe in
half. I usually make it all, though, since it lasts for a few days in
the fridge after it's all mixed together. If you want, you can make
all of the dressing and only mix it with one meal's worth of greens;
then cover and refridgerate the remaininng dressing for up to 1 month.
Just reheat it before adding it to more cabbage. Do whatever works for
you! Converted by MC_Buster. NOTES : 10 to 16 servings (2 cups
dressing) Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 3036
Calories From Fat: 2015
Total Fat: 230.1g
Cholesterol: 0mg
Sodium: 2863.8mg
Potassium: 3139.2mg
Carbohydrates: 227.8g
Fiber: 39.7g
Sugar: 127.7g
Protein: 43.2g

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