ICHIBAN NOODLE SALAD

Ichiban Noodle Salad image

Provided by Rhonda Scheurer

Time 10m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 10

3 cups cabbage, shredded
2 green onions, chopped
1/4 green pepper, diced
1 1/2 celery ribs, diced
1 package dry uncooked broken up oriental noodles (ie. Ichiban)
1/4 cup oil
2 tablespoons sugar
2 tablespoons vinegar
1/4 cup slivered almonds
1/4 cup sunflower seeds

Steps:

Mix cabbage, onions, green pepper, celery and broken noodles in a bowl.
In a small bowl, mix the oil, sugar, vinegar and the spice packet from the noodles.
Add dressing to the salad and toss well.
Let stand 5 to 6 hours, or overnight, in fridge.
Just prior to serving add slivered almonds and sunflower seeds and toss well.

Nutrition Facts : Calories 255.1, Fat 21.6, SaturatedFat 2.5, Sodium 23.4, Carbohydrate 13.6, Fiber 3.5, Sugar 9.4, Protein 4.5