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Oriental Cabbage Salad

1 bag Bodek shredded green cabbage (or 1/2 medium cabbage)
1 bunch scallions
1 handful slivered almonds
1 handful dried cranberries
thin chow mein noodles

1/4 cup olive oil
1/4 cup white vinegar
1/4 cup sugar
1 tsp salt
1/4 tsp black pepper
1 tbsp sesame seeds - optional

If using the Bodek cabbage, there is no need to check it. If shredding your own cabbage, separate each leaf and rinse thoroughly, check before slicing. Check the scallions by slitting the green sprouts and rinsing well on the inside. Chop each scallion, discarding the area around the joint (about 1 inch). Add the scallions, almonds and cranberries to the cabbage.
In a cruet or jar, combine all dressing ingredients, shake until emulsified and sugar is totally dissolved. Pour desired amount over salad and mix. Top with chow mien noodles and serve.
TIP: If making this dressing ahead of time, use canola oil, as olive oil congeals when refrigerated.


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