Rating: 4.5 stars
10 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
  • 10 Ratings

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.

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

prep:
20 mins
chill:
30 mins
bake:
10 mins
total:
1 hr
Servings:
8
Yield:
Makes 8 side-dish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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% ironExchanges: 1/2 Vegetable, 1 Starch, 2 1/2 Lean Meat, 7 Fat

Nutrition Facts

211 calories; fat 16g; saturated fat 3g; carbohydrates 14g; mono fat 7g; poly fat 5g; insoluble fiber 3g; sugars 4g; protein 4g; vitamin a 145.8IU; vitamin c 17.7mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 32.3mcg; sodium 360mg; potassium 221mg; calcium 60.6mg; iron 1.1mg.
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