Crunchy Asian Slaw

recipe
Before opening the ramen noodles, gently crush them while they're still in the bag. Remove the seasoning packet before sprinkling the crushed noodles over the cabbage mixture.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Chill: 1 Hours

Nutritional Information

Calories 140
Fat 5.7 g
Satfat 0.8 g
Protein 3.2 g
Carbohydrate 19.6 g
Cholesterol 0 mg
Iron 1.8 mg
Sodium 232 mg
Caloriesfromfat 36 %
Fiber 3.3 g
Calcium 39 mg

Ingredients

8 cups thinly sliced Savoy cabbage (about 1 head)
1 cup julienne-cut carrot
3/4 cup sliced green onions (about 4)
1 (3-ounce) package ramen noodles, uncooked and crumbled (omit seasoning packet)
1 tablespoon sliced almonds, toasted
1 tablespoon unsalted sunflower seeds, toasted
2 teaspoons sesame seeds, toasted
1/3 cup seasoned rice vinegar
3 tablespoons sugar
2 tablespoons vegetable oil
2 teaspoons dark sesame oil
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation

Combine first 3 ingredients in a large bowl; toss well. Sprinkle with noodles, almonds, sunflower seeds, and sesame seeds; toss gently.

Combine vinegar and remaining 5 ingredients in a small bowl; stir with a whisk. Pour vinegar mixture over cabbage mixture; toss well. Cover and chill 1 hour. Toss gently just before serving.

Note:

Oxmoor House Healthy Eating Collection

January 2003
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