Chinese Cabbage Salad II
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The salad has cabbage and broccoli and crunchy ramen noodles and a smattering of green onion. The dressing is pungent, and poured over the salad while still warm. Chill before serving.
| Prep Time: | 15m |
| Cook Time: | 10m |
| Ready in: | 45m |
| Yield: | 4 to 6 servings |
| Ingredients | |
| 3 tablespoons red wine vinegar 2 tablespoons white sugar 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 (3 ounce) package chicken flavored ramen noodles, crushed, seasoning packet reserved 1/2 cup vegetable oil 1 (16 ounce) package broccoli coleslaw mix 1/2 cup chopped green onions 4 ounces toasted slivered almonds 1/4 cup sesame seeds, toasted | |
- In a small saucepan, cook the vinegar and sugar over medium heat until dissolved. Remove from heat and stir in salt, pepper, ramen seasoning packet and oil. Set aside to cool.
- In a large bowl, combine the uncooked ramen noodles, broccoli coleslaw mix, and green onions. Pour dressing over salad; toss evenly to coat. Refrigerate until chilled.
- Sprinkle with almonds and sesame seeds before serving.
| Nutrition Information Servings Per Recipe: 5 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 481 cal | Total Fat: | 37.4 g | Cholesterol: | 0 mg | |||
| Sodium: | 472 mg | Carbohydrates: | 28.9 g | Fiber: | 6.1 g | |||
| Protein: | 9.6 g | |||||||
You can substitute fresh shredded cabbage and carrots with some chopped up broccoli for the coleslaw mix called for in the ingredients. Running the veggies over a grater is a good job for children older than 7.
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