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.