Rating: 5 stars
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Soy, ginger, and garlic give this nutty noodle salad an extra dimension of tantalizing flavor. Look for rice noodles in the ethnic-food section of your supermarket.

Recipe by Oxmoor House March 2010

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Credit: Oxmoor House

Recipe Summary

prep:
9 mins
cook:
5 mins
total:
14 mins
Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook noodles in boiling water 5 minutes, omitting salt and fat; drain and rinse with cold water. Drain.

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  • While noodles cook, prepare Asian Vinaigrette Dressing; set aside.

  • Combine noodles, cabbage, and next 3 ingredients. Add dressing, and toss well. Sprinkle salad with green onions and cilantro, if desired.

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

243 calories; fat 6.2g; saturated fat 0.9g; mono fat 2g; poly fat 2.9g; protein 26.9g; carbohydrates 21.4g; fiber 2g; cholesterol 166mg; iron 4.3mg; sodium 288mg; calcium 116mg.
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