CABBAGE SALAD VINAIGRETTE WITH CRUNCHY NOODLES
Looking for a side dish to go with your Asian cuisine meal? Then check out this noodle salad made with vegetables - a crunchy dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h25m
Yield 16
Number Of Ingredients 12
Steps:
- Cook peas as directed on bag. Drain; cool 10 minutes. In large bowl, mix cooled peas and remaining salad ingredients.
- In small bowl, mix contents of seasoning packet from noodles, vinegar, oil, sugar and pepper until well blended. Pour dressing over salad; toss to coat. Refrigerate until chilled, at least 2 hours.
- Break noodles into 3/4-inch pieces. Before serving, stir noodles, almonds and sesame seed into salad. Garnish with leaf of red cabbage, if desired.
Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 5 g, TransFat 0 g
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