Chinese Chop Chop Salad

An addicting chopped salad of lettuce, cabbage, toasted almonds, lo mein noodles and apricots tossed in a savory Chinese dressing.


6 ounces lo mein noodles

1 cup sliced almonds

1/2 small head cabbage, chopped

1/2 head iceburg lettuce

2 bunches scallions, sliced (include some green)

8 dried apricots, snipped into tiny pieces with scissors


1/3 cup olive oil

1/4 cup rice vinegar

1/4 cup soy sauce (or tamari sauce)

1 teaspoon dark sesame oil

1 teaspoon sugar

1/2 teaspoon pepper


In a medium skillet, bring water to boil.  Add lo mein noodles, breaking into small pieces.  Boil 3 minutes, or until tender.  Meanwhile, in a small skillet, brown almonds in a little butter.  Drain and rinse noodles in cold water.  Set noodles and almonds aside.

In a large salad bowl, place cabbage, lettuce, scallions, apricots and noodles.

Make dressing:  In a small bowl, whisk together all dressing ingredients.  Pour over salad and toss well.  At the last minute, fold in almonds.  Serves 5 - 6.