Total Calories: 265
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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