Asian Salad

• 1/2 Cup Slivered almonds
• 2 Tbsp. Sesame Seeds
• 1/4 Cup Sunflower seeds, pumpkin, what ever you have on hand.
• 1 Bag of Farkay Chow Mein Noodles
• 2 Pkgs. Ichiban Noodles, broken up.
• 1/2 head cabbage, preferably Chinese Cabbage
• 4 Cups Bean Sprouts,
• 2 Cups Sliced fresh mushrooms
• 2 Green onions chopped
• 2 Stalks Celery. thin sliced
• 1 Carrot. grated
• Fresh Peppers, thin sliced
• (What ever you have on hand and like the taste of)

1. Toast the almonds, seeds in oven at 350 on a cookie sheet for 10 mins.
2. Mix all together in extra large mixing bowl. Add Dressing just before serving:
3. 2 Pkgs. Ichiban Seasoning i.e. chicken
4. 1/2 Cup Salad Oil
5. 4 Tbsp. Soya sauce
6. 3 Tbsp. Rice vinegar
7. 1 Tsp. White sugar
8. You can add more of each ingredient if you need more dressing. This is just a guideline.

almonds, sesame seeds, sunflower seeds, noodles, ichiban noodles, cabbage, sprouts, mushrooms, green onions, stalks celery, carrot, fresh peppers

Taken from www.epicurious.com/recipes/member/views/asian-salad-50092822 (may not work)