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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Crunchy veggies and noodles are coated in a tangy dressing in this pleasant slaw created by our Test Kitchen. Ingredients:
1 package (3 ounces) ramen noodles |
3/4 cup shredded cabbage |
3/4 cup shredded romaine |
2 tablespoons sliced green onion |
2 teaspoons slivered almonds, toasted |
2 teaspoons sesame seeds, toasted |
1 tablespoon rice vinegar |
1-1/2 teaspoons sugar |
1-1/2 teaspoons canola oil |
1 teaspoon water |
1/2 teaspoon sesame oil |
1/4 teaspoon reduced-sodium soy sauce |
dash salt |
dash pepper |
Directions:
1. Split ramen noodles in half (save the seasoning and half of the noodles for another use). Break apart remaining noodles; place in a bowl. Add the cabbage, romaine, onion, almonds and sesame seeds.
2. For dressing, in a jar with a tight-fitting lid, combine the vinegar, sugar, canola oil, water, sesame oil, soy sauce, salt and pepper; shake well. Add dressing to salad and toss to coat. Serve immediately. Yield: 2 servings.
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