News From Terre Haute, Indiana

November 4, 2012

TRIED 'N' TRUE: Use cabbage and/or lettuce in this Asian Cabbage Salad

Jackie Lindley
Special to the Tribune-Star

---- — This past summer, we had a potluck at church. I’m always looking for something new to serve when we have a potluck. Mary Jo Licata gave this recipe to me. If we go to Oklahoma for Thanksgiving, I intend to take this dressing. She used cabbage and some lettuce (mostly cabbage). I’ve used all lettuce and all cabbage. Either way, it’s good. You can use sweetener instead of sugar. Use the season packet for something else. Season hamburger, chicken, chops, etc. Thanks, Mary Jo.

Asian Cabbage Salad

Medium head napa, regular cabbage or romaine lettuce

6 green onions, chopped

1 package ramen noodles, broken

2 tablespoons sesame seeds

1⁄2 cup shivered or sliced almonds, all toasted with butter.

Dressing: (Do not use season packet from noodle.)

1⁄8 -1⁄4 cup cider vinegar

1⁄3 -1⁄2 cup sugar (sweetener)

1⁄2 -3⁄4 cup oil

1-2 tablespoons soy sauce.

• Bring all ingredients (for dressing only) to boil for 1 minute to dissolve the sugar. Cool.

• DO NOT add all ingredients to cabbage until ready to serve.

Note: Mary Jo uses the second measurements of dressing so she has plenty to use up all the toasted ingredients.

Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.