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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This chilled asian salad features great flavors and a delicious crunch from sunflower seed kernels, slivered almonds, and chuka soba, or Japanese curly noodles. Ingredients:
1/3 cup rice or cider vinegar |
1/4 cup sugar |
2 1/2 tablespoons vegetable oil |
2 tablespoons honey |
2 tablespoons low-sodium soy sauce |
1 tablespoon butter or stick margarine |
1/4 cup slivered almonds, toasted |
2 tablespoons sunflower seed kernels |
2 (5-ounce) packages japanese curly noodles (chuka soba), crumbled |
8 cups shredded napa (chinese) cabbage |
2 cups shredded carrot |
1 cup thinly sliced green onions |
Directions:
1. Combine first 5 ingredients in a small saucepan. Bring to a boil, and cook for 1 minute, stirring constantly. Spoon mixture into a bowl; cover and chill.
2. Melt butter in a large nonstick skillet over medium-high heat. Add almonds, sunflower kernels, and noodles; cook 3 minutes or until lightly toasted, tossing occasionally. Spoon mixture into a large bowl; cover and chill. Add vinegar mixture to noodle mixture; let stand 15 minutes. Add cabbage, carrot, and onions, tossing to coat.
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