Sesame Noodle Slaw
The Oriental noodles are crunchy when you first make this cabbage salad. If you prefer softer noodles, chill the salad to give them time to absorb some of the soy-vinegar dressing.
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Sesame Noodle Slaw
Directions
- Spread almonds and sesame seeds in a shallow baking pan. In a 300 degree F oven bake about 10 minutes or until toasted, stirring once; cool.
- Meanwhile, for dressing, in a screw-top jar combine oil, vinegar, soy sauce, seasoning packet from noodles, sugar, and black pepper. Cover and shake well.
- In a large bowl combine cabbage, green onions, raisins (if desired), and almond mixture. Break noodles into small pieces. Sprinkle onto salad.
- Add dressing; toss gently to coat. Cover and chill in the refrigerator for 30 minutes or up to 4 hours. Makes 8 side-dish servings.
From the Test Kitchen
Sesame Chicken and Noodle Slaw:
Prepare as above, except layer 1-1/2 cups chopped cooked chicken or pork with the cabbage and onion. Continue as above. Makes 4 main-dish servings.
Nutrition Facts per 2 1/4 cups: 523 cal., 37 g total fat (7 g sat. fat), 47 mg chol., 450 mg sodium, 28 g carbo., 6 g fiber, 24 g pro.
Daily Values: 6% vit. A, 37% vit. C, 16% calcium, 16% iron
Exchanges: 1/2 Vegetable, 1 Starch, 2 1/2 Lean Meat, 7 Fat
Nutrition Facts (Sesame Noodle Slaw)
- Per serving:
- 211 kcal ,
- 16 g fat
- (3 g sat. fat ,
- 5 g polyunsaturated fat ,
- 7 g monounsaturated fat ),
- 0 mg chol. ,
- 360 mg sodium ,
- 14 g carb. ,
- 3 g fiber ,
- 4 g sugar ,
- 4 g pro.