Recipes

Chinese Noodle Salad

Serves 6

This is a flavorful, crunchy, and colorful salad, especially if you use red cabbage.

8 cups finely shredded green cabbage
2 cups finely shredded red cabbage (optional)
1/4 cup slivered almonds
1/4 cup sesame seeds
3-4 green onions, thinly sliced
1 package vegetarian ramen soup (select a brand that is made with baked noodles and a variety without meat or other animal products)
2 tsp toasted sesame oil
1/3 cup seasoned rice vinegar
2 tbsp sugar or other sweetener
1/8 tsp black pepper
fresh cilantro (optional)

Mix the shredded cabbage in a large salad bowl. Toast the almonds and sesame seeds in an ovenproof dish in a 350 degree oven (or toaster oven) for 8-10 minutes, until lightly browned and fragrant. Add to the shredded cabbage, along with the green onions. Break the uncooked ramen noodles into pieces (the easiest way to do this is to place them in a plastic bag and hit them with a rolling pin or similar heavy object). Add them to salad. Empty the packet of ramen seasoning mix into a small bowl, then stir in the sesame oil, seasoned rice vinegar, sugar, and pepper. Mix thoroughly, then pour over the salad. Toss to mix, then let stand 30 minutes to allow the noodles to soften. Garnish with fresh cilantro just before serving, if desired.

Nutrition information per serving: 101 calories, 2 g protein, 13 g carbohydrate; 4 g fat, 279 mg sodium, 0 mg cholesterol

Source: New Century Nutrition

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