Napa Cabbage Salad
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 233.5
- Total Fat: 16.9 g
- Cholesterol: 0.0 mg
- Sodium: 196.5 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 1.8 g
- Protein: 4.6 g
View full nutritional breakdown of Napa Cabbage Salad calories by ingredient
Introduction
Makes about 15 2-Cup serving Makes about 15 2-Cup servingNumber of Servings: 15
Ingredients
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1 large head Nappa Cabbage
85 grams shredded Carrots
5-6 Scallions
2 oz bag of sliced or slivered Almonds
12 oz bag of Chow Mein Noodles
2 tbsp Sesame Seeds
1/4 cup Apple Cider Vinegar
1/2 cup Olive Oil
1/2 cupStevia in the Raw
2 tbsp Kikkoman Low Sodium Soy Sauce
Makes about 15 2-Cup serving
Directions
Finely shred the head of cabbage; do not chop. Combine the green onions, shredded carrots, and cabbage in a large bowl, cover and refrigerate until ready to serve.
Preheat oven to 350 degrees F (175 degrees C).
Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.
Serving Size: Makes about 15 2-Cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user WALLAHALLA.
Preheat oven to 350 degrees F (175 degrees C).
Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.
Serving Size: Makes about 15 2-Cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user WALLAHALLA.
Member Ratings For This Recipe
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