Worm Salad, or how to get kids to eat cabbage

Recipes

Note from Mary: I do let everything get soggy. This is a very large batch, and I make it in a large, Tupperware cake-carrier top.

Recipe from Gale.

Here is the recipe. It is very easy to make and should be made the night before or even a day before (if you do not add the noodles yet since they will get soggy). This is a recipe that you can give or take on the ingredients except the dressing. There should not be so much dressing over the salad that it is standing in dressing or the nuts and noodles get soggy. It should just be moist when it is tossed for serving. You may want to make up a little extra dressing if the salad seems too dry and add it just before serving. It all depends how large a head of cabbage that you use of course.

3 carrots, chopped or shredded

1 large head of cabbage, chopped

1 bush of green onions, chopped

2 packages ramen noodles uncooked (omit flavoring), broken into pieces

1/2 large package of slivered or sliced almonds

3 tablespoons sesame seeds

approximately 1 cup sunflower seeds (salted ones can be soaked in warm water and drained)

1 cup canola oil (I use olive oil with a dash of sesame oil)

1/4 cup seasoned rice vinegar (balsamic will work in a pinch)

3 tablespoons granulated sugar

1 teaspoon pepper

1 teaspoon salt

In a fry pan, toast the nuts and toss constantly until they are browned. Set aside to cool (optional for me)

Chop and mix the carrots, cabbage, onion and toss in the toasted nuts all in a large bowl.

Mix the vinegar and oil with the sugar, salt, and pepper until blended. Spoon the dressing over the mixture and toss. Then top with broken up noodles. (Stir to make noodles soggy) Refrigerate overnight or at least 4 hours. Toss before serving.

Note from Mary: Add a can of chopped chicken and/or soy sauce for a little variety.