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Asian Noodle and Vegetable Salad |
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Serves: 6
Print this Recipe
Prep Time: 25 minutes (ready in 1 hour 25 minutes) - Yield: 6 (1-cup) servings
SALAD
1 (1-pound) package frozen broccoli, carrots and water chestnuts
3 cups shredded cabbage
1/4 cup sliced green onions
DRESSING
2 tablespoons oil
1 tablespoon cider vinegar
4 teaspoons sugar
1 (3-ounce) package oriental-flavor instant ramen noodles soup mix
1 tablespoon sesame seeds, toasted
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1. Cook vegetables as directed on package until crisp-tender. Drain; rinse with cold water to cool. In large bowl, combine vegetables, cabbage and onions.
2. In small jar with tight-fitting lid, combine oil, vinegar, sugar and seasoning packet from soup mix; shake well. Pour over vegetable mixture; toss to coat. Cover; refrigerate at least 1 hour to blend flavors.
3. Just before serving, break noodles into pieces. Add noodle pieces and sesame seed to salad; toss to combine.
TIP: * To toast sesame seed, spread in small nonstick skillet; stir over medium-high heat for 1 to 2 minutes or until light golden brown.
Nutrition Information Per Serving: Serving Size: 1 Cup * Calories: 160 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 2 g 10% * Cholesterol: 0 mg 0% * Sodium: 330 mg 14% * Total Carbohydrate: 19 g 6% * Dietary Fiber: 3 g 12% * Sugars: 7 g * Protein: 4 g * Vitamin A: 40% * Vitamin C: 45% * Calcium: 4% * Iron: 6% * Dietary Exchanges: 1/2 Starch, 2 Vegetable, 1 1/2 Fat or 1/2 Carbohydrate, 2 Vegetable, 1 1/2 Fat
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