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

Recipe by Cooking Light August 2000

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

183 calories; calories from fat 30%; fat 6.1g; saturated fat 1.4g; mono fat 2g; poly fat 2.4g; protein 4.4g; carbohydrates 29g; fiber 2g; cholesterol 3mg; iron 1.1mg; sodium 259mg; calcium 68mg.