This is one of my all-time favorite salad recipes! I don't normally like to eat left-overs but when I make this for just myself it lasts a few days and I look forward to eating it again and again. I use sesame oil for the vegetable oil and I add edamame for an extra protein source. Has great flavor and I love the crunch!
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)
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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
- 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
- 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.
- 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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