Rating: 3.5 stars
7 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 3

Use any combination of nuts and seeds. This salad would also be good with sliced bell pepper or shiitake mushrooms. Serve as an accompaniment to pepper steak or pork chops glazed with hoisin sauce. Look for the wheat noodles labeled as plain for this salad.

Stacey Legrand
Recipe by Cooking Light March 2006

Gallery

Credit: Randy Mayor

Recipe Summary

Yield:
12 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a medium nonstick skillet over medium heat. Add almonds, sunflower seed kernels, and noodles to pan; cook 3 minutes or until lightly toasted, stirring frequently.

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  • Combine vinegar, broth, sugar, oil, salt, and pepper in a small bowl, stirring with a whisk.

  • Combine toasted noodle mixture, green onions, and slaw in a large bowl. Add vinegar mixture, tossing well to combine. Let stand 5 minutes before serving.

Nutrition Facts

130 calories; calories from fat 28%; fat 4g; saturated fat 0.3g; mono fat 1.9g; poly fat 1.3g; protein 3g; carbohydrates 20.9g; fiber 1.5g; cholesterol 0mg; iron 0.5mg; sodium 165mg; calcium 12mg.
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