Asian Salad

This chilled asian salad features great flavors and a delicious crunch from sunflower seed kernels, slivered almonds, and chuka soba, or Japanese curly noodles.

Yield: 12 servings (serving size: : 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 183
  • Calories from fat: 30%
  • Fat: 6.1g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 2.4g
  • Protein: 4.4g
  • Carbohydrate: 29g
  • Fiber: 2g
  • Cholesterol: 3mg
  • Iron: 1.1mg
  • Sodium: 259mg
  • Calcium: 68mg

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

Preparation

  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.
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