Seven Layer Noodle Salad
8 ounce carton dairy sour cream
cup bottled peanut sauce
teaspoon cayenne pepper (optional)
6 ounce package rice sticks, broken
cups fresh snow pea pods, trimmed
cups shredded napa cabbage
of a medium daikon, cut into thin bite-size strips (1 cup)
cups packaged shredded broccoli (broccoli slaw mix)
cup fresh cilantro leaves
cup coarsely chopped peanuts
- In a medium bowl combine the sour cream, peanut sauce and, if desired, cayenne pepper; set aside. Prepare rice sticks according to package directions. Drain. Rinse with cold water; drain well. Set aside. Cook pea pods, covered, in a small amount of boiling salted water for 2 minutes until crisp-tender. Drain. Rinse with cold water; drain well. Set aside.
- In a 4-1/2- to 6-quart clear glass bowl or two 3-quart rectangular baking dishes layer the napa cabbage, rice sticks, pea pods, daikon, shredded broccoli, and cilantro. Carefully spread the sour cream mixture over the cilantro. Sprinkle the peanuts over the sour cream mixture. Cover and chill until ready to serve or up to 8 hours. If serving in a large bowl, toss before serving. If serving in baking dishes, cut through mixture with knife into serving-size portions. Makes 12 to 16 servings.
From the Test Kitchen
To make this into a main dish salad, add a layer of cooked shrimp or chicken.
Nutrition Facts(Seven Layer Noodle Salad)
- Per serving:
- 246 kcal cal.,
- 14 g fat
- (6 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 17 mg chol.,
- 365 mg sodium,
- 26 g carb.,
- 5 g fiber,
- 4 g sugar,
- 6 g pro.
- Percent Daily Values are based on a 2,000 calorie diet