Asian Cabbage Salad
- Number of Servings: 18
Ingredients
For the salad:8 cups shredded cabbage2 pkgs ramen noodles1/4 c sliced almonds1/4 c unsalted sunflower seeds2 tbs sesame seedsFor the dressing:2 tbs vinegar1.5 tbs canola oilseasoning packets from the ramen noodles2 pkgs splendasalt and pepper to taste
If using a whole cabbage, shred the cabbage. Place the cabbage, sunflower seeds, sesame seeds, and sliced almonds in a large bowl. Break up the noodles by smashing the package with your fist. Add the noodles to the bowl.
For the dressing:
Mix the oil, vinegar, splenda, and seasoning packets in a small bowl. Pour over the salad mix. Salt and pepper to taste. Serve immediately for a crunchy salad, or refrigerate overnight to allow the noodles to soften and the flavor to marinate. If refrigerating, stir before serving.
Makes about 18 1/2 c servings
Number of Servings: 18
Recipe submitted by SparkPeople user GOSSAMERFIREFLY.
For the dressing:
Mix the oil, vinegar, splenda, and seasoning packets in a small bowl. Pour over the salad mix. Salt and pepper to taste. Serve immediately for a crunchy salad, or refrigerate overnight to allow the noodles to soften and the flavor to marinate. If refrigerating, stir before serving.
Makes about 18 1/2 c servings
Number of Servings: 18
Recipe submitted by SparkPeople user GOSSAMERFIREFLY.
Nutritional Info Amount Per Serving
- Calories: 63.4
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 61.5 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 1.3 g
- Protein: 1.8 g
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