Aunt Ellas Cabbage Salad Recipes

AUNT ERNESTINE'S ORIENTAL SALAD

Steps:

• Shred cabbage.
• Toast sesame seeds and almonds.
• Break noodles uncooked into little pieces.
• Chopp green onions.
• Toss together.
• Mix dressing.
• Just before serving add dressing:.

AUNT GRACE'S NAPA SALAD

Steps:

• Chop the cabbage into bite sized pieces.
• Melt the butter.
• Add the broken up Ramen noodles to the melted butter.
• Stir in the mixed nuts.
• Saute the above ingredients over low heat stirring constantly until mixed and golden (be careful because it can burn quickly so make sure to watch it).
• To make the dressing:.
• Bring the oils, sugar, vinegar and soy sauce to a boil.
• Remove from heat.
• When ready to eat, add the noodle mixture and the dressing mixture to the chopped cabbage.
• Make sure that you don't mix it together too soon because the salad does not keep.
• No leftovers are allowed!

AUNT ELLA'S CABBAGE SALAD

Steps:

• Grate cabbage.
• Combine cabbage, green pepper, celery, garlic powder, celery seed, salt, and pepper. Let rest 5 minutes to begin to meld flavors and draw the juice out of the cabbage.
• Toss with oil and lemon juice.
• Refrigerate for at least an hour.
• Taste, and adjust flavors. It should be noticeably lemony but the garlic should be an undertone.
• Some cabbages are juicier than others so if the salad seems dry add more oil then check to see if more lemon is needed.
• Note -- Choose a young, green cabbage with a nice, dense head.
• Note -- Cabbage can be finely sliced instead of grating it. But I do not recommend pre-sliced, bagged cabbage/slaw mix because it is too dry.
• Note -- If necessary, it can be made 3-4 hours ahead of the meal.