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Asian Salad

Yield 12 servings (serving size: : 3/4 cup)
This chilled asian salad features great flavors and a delicious crunch from sunflower seed kernels, slivered almonds, and chuka soba, or Japanese curly noodles.

Ingredients

  • 1/3 cup rice or cider vinegar
  • 1/4 cup sugar
  • 2 1/2 tablespoons vegetable oil
  • 2 tablespoons honey
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon butter or stick margarine
  • 1/4 cup slivered almonds, toasted
  • 2 tablespoons sunflower seed kernels
  • 2 (5-ounce) packages Japanese curly noodles (chuka soba), crumbled
  • 8 cups shredded napa (Chinese) cabbage
  • 2 cups shredded carrot
  • 1 cup thinly sliced green onions

Nutrition Information

  • calories 183
  • caloriesfromfat 30 %
  • fat 6.1 g
  • satfat 1.4 g
  • monofat 2 g
  • polyfat 2.4 g
  • protein 4.4 g
  • carbohydrate 29 g
  • fiber 2 g
  • cholesterol 3 mg
  • iron 1.1 mg
  • sodium 259 mg
  • calcium 68 mg

How to Make It

  1. Combine first 5 ingredients in a small saucepan. Bring to a boil, and cook for 1 minute, stirring constantly. Spoon mixture into a bowl; cover and chill.

  2. Melt butter in a large nonstick skillet over medium-high heat. Add almonds, sunflower kernels, and noodles; cook 3 minutes or until lightly toasted, tossing occasionally. Spoon mixture into a large bowl; cover and chill. Add vinegar mixture to noodle mixture; let stand 15 minutes. Add cabbage, carrot, and onions, tossing to coat.