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Prep Time: 7 Minutes Cook Time: 8 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This recipe was in Cooking Light Magazine. I haven't tried it yet, but it sounds very interesting. Ingredients:
2 tablespoons sliced almonds |
2 tablespoons unsalted sunflower seeds |
1 (8 ounce) package chinese noodles |
1/3 cup white wine vinegar |
1/3 cup low sodium beef broth |
1/4 cup sugar |
2 tablespoons canola oil |
1/4 teaspoon fresh ground black pepper |
1 cup chopped green onion |
1 (10 ounce) package cabbage coleslaw blend |
Directions:
1. Heat a medium nonstick skillet over medium heat. Add Almonds, sunflower seed kernels, and noodles to pan. Cook 3 minutes or until lightly toasted stirring frequently.
2. Combine vinegar, broth, sugar, oil, salt and pepper in a small bowl, stirring with whisk.
3. Combine toasted noodle mixture, green onions and slaw in a large bowl. Add vinegar mixture, tossing well to combine.
4. Let stand 5 minutes before serving.
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