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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Tip: To toast almonds and sesame seeds, spread them in a single layer in separate ungreased shallow pans. Bake in a 350ºF oven for 5 to 10 minutes, stirring or shaking often, until desired doneness. 1 serving: 297 Calories; 23.2 g Total Fat (11.1 g Mono, 8.7 g Poly, 2.2 g Sat); 0 mg Cholesterol; 20 g Carbohydrate; 3 g Fibre; 6 g Protein; 593 mg Sodium Ingredients:
1/2 medium head of cabbage, shredded |
4 1/2 cups fresh bean sprouts |
2 cups sliced fresh white mushrooms |
1/2 cup slivered almonds, toasted (see tip) |
1/4 cup raw sunflower seeds |
2 tablespoons sesame seeds, toasted (see tip) |
2 green onions, chopped |
1/2 cup cooking oil (or olive) |
3 tablespoons white vinegar |
8 tablespoons soy sauce |
1 tablespoon granulated sugar |
1 teaspoon salt |
1/2 teaspoon pepper |
1 (3 ounce) package instant chicken-flavored ramen noodles |
1 1/2 cups dry chow mein noodles |
Directions:
1. Put first 7 ingredients into large bowl. Toss.
2. Asian Dressing: Empty seasoning packet into jar with tight-fitting lid. Add next 6 ingredients. Shake well. Makes about 3/4 cup dressing. Drizzle over salad. Toss well.
3. Just before serving, break up instant noodles. Scatter over top. Sprinkle with chow mein noodles.
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