Nappa Cabbage Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
For Dressing:1/4 cup apple cider vinegar2/3 cup extra virgin light tasting olive oil1/2 cup granulated sugar2 TBS Reduced Sodium soy sauceFor Salad:1 large head of Nappa Cabbage1 package of Ramen Noodles, not the seasoning packet1 oz sesame seeds
For Dressing: Combine all of the dressing ingredients into a sauce pan, whisk together and heat to boiling over med. heat. Once boiling, let cook for 2 mins and then cool completely.
Break uncooked ramen noodles into pieces and spread in a single layer on a baking sheet. Bake at 375 for 10 minutes. Remove from oven and add the sesame seeds to the baking sheet. Bake another 5 mins and remove from the oven.
Chop nappa cabbage into bite size chunks and place in a large bowl with a sealable lid. Pour the cooled dressing over the cut cabbage and pour the roasted noodles and sesame seeds into the bowl as well. Place lid on bowl and shake to coat the cabbage with the dressing.
Serving Size: Makes 10 1 cup servings, dependent on the size of the cabbage
Number of Servings: 10
Recipe submitted by SparkPeople user AMANDACERA.
Break uncooked ramen noodles into pieces and spread in a single layer on a baking sheet. Bake at 375 for 10 minutes. Remove from oven and add the sesame seeds to the baking sheet. Bake another 5 mins and remove from the oven.
Chop nappa cabbage into bite size chunks and place in a large bowl with a sealable lid. Pour the cooled dressing over the cut cabbage and pour the roasted noodles and sesame seeds into the bowl as well. Place lid on bowl and shake to coat the cabbage with the dressing.
Serving Size: Makes 10 1 cup servings, dependent on the size of the cabbage
Number of Servings: 10
Recipe submitted by SparkPeople user AMANDACERA.
Nutritional Info Amount Per Serving
- Calories: 215.5
- Total Fat: 16.0 g
- Cholesterol: 0.0 mg
- Sodium: 128.5 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 0.6 g
- Protein: 1.8 g
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