CABBAGE SALAD VINAIGRETTE WITH CRUNCHY NOODLES

Cabbage Salad Vinaigrette with Crunchy Noodles image

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

Ingredients

1 1/2 cups frozen baby sweet peas (from 1-lb bag)
4 1/2 cups shredded red or green cabbage (1 medium head)
5 medium green onions, thinly sliced including tops (about 1/3 cup)
1 can (11 oz) whole kernel sweet corn, drained
1 jar (4.5 oz) sliced mushrooms, undrained
1 package (3 oz) instant Oriental noodles with chicken-flavor seasoning packet
1/4 cup tarragon vinegar
1/4 cup vegetable oil
3 tablespoons sugar
1/2 teaspoon pepper
1/2 cup slivered almonds, toasted*
2 tablespoons sesame seed, toasted**

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

*** Explore more Cabbage Salad Vinaigrette With Crunchy Noodles Recipes »

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