Salad: Chopped Asian Salad Base
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 lbs Napa Cabbage1 large (7-1/4" to 8-1/2" long) Carrot, raw 1 cup Edamame, Shelled, Frozen 1 medium red bell pepper, raw 4 oz. Snow Peas, fresh 1 brick Ramen, any flavor
Salad Base:
Preheat oven to 350. Remove flavor packet from ramen and discard. Break up noodles, place on baking sheet and toast for 4-5 minutes. set aside.
Thinly slice cabbage across the grain. chop fine.
Peel carrot and cut juilenne.
Cut snow peas into thin strips.
(you want all veggies to be of similar size)
Cook edamame according to directions.
Mix all salad base ingredients in a large bowl and store in frig.
Serve with Chopped Asian Salad Dressing and Asian Grilled Chicken (recipes found separately in my recipe box)
Yield: 32 cups
Preheat oven to 350. Remove flavor packet from ramen and discard. Break up noodles, place on baking sheet and toast for 4-5 minutes. set aside.
Thinly slice cabbage across the grain. chop fine.
Peel carrot and cut juilenne.
Cut snow peas into thin strips.
(you want all veggies to be of similar size)
Cook edamame according to directions.
Mix all salad base ingredients in a large bowl and store in frig.
Serve with Chopped Asian Salad Dressing and Asian Grilled Chicken (recipes found separately in my recipe box)
Yield: 32 cups
Nutritional Info Amount Per Serving
- Calories: 108.5
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 175.7 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 1.8 g
- Protein: 7.7 g
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