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Cabbage Salad Vinaigrette with Crunchy Noodles

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Cabbage Salad Vinaigrette with Crunchy Noodles
  • Prep Time 25 min
  • Total Time 2 hr 25 min
  • Servings 16
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Looking for a side dish to go with your Asian cuisine meal? Then check out this noodle salad made with vegetables – a crunchy dish.

Ingredients

Salad

1 1/2
cups frozen baby sweet peas (from 1-lb bag)
4 1/2
cups shredded red or green cabbage (1 medium head)
5
medium green onions, thinly sliced including tops (about 1/3 cup)
1
can (11 oz) whole kernel sweet corn, drained
1
jar (4.5 oz) sliced mushrooms, undrained

Dressing

1
package (3 oz) instant Oriental noodles with chicken-flavor seasoning packet
1/4
cup tarragon vinegar
1/4
cup vegetable oil
3
tablespoons sugar
1/2
teaspoon pepper
1/2
cup slivered almonds, toasted*
2
tablespoons sesame seed, toasted**

Directions

  • 1 Cook peas as directed on bag. Drain; cool 10 minutes. In large bowl, mix cooled peas and remaining salad ingredients.
  • 2 In small bowl, mix contents of seasoning packet from noodles, vinegar, oil, sugar and pepper until well blended. Pour dressing over salad; toss to coat. Refrigerate until chilled, at least 2 hours.
  • 3 Break noodles into 3/4-inch pieces. Before serving, stir noodles, almonds and sesame seed into salad. Garnish with leaf of red cabbage, if desired.
Tips  

*To toast almonds, spread in thin layer in microwavable pie pan; microwave on High 6 to 7 minutes, stirring frequently, until light golden brown.

**To toast sesame seed, spread in 8-inch skillet; cook over medium heat 8 to 10 minutes, stirring frequently, until light golden brown.

Nutrition Information 
No nutrition information available for this recipe
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