Prep 15 mins
Cook 0 mins
From my sister in law, this was a HUGE hit at a bridal shower. It makes a lot and can be halved. You can use low fat or dairy free variations on sour cream.
- 2 (7 1/2 ounce) cans tuna
- 1 head iceberg lettuce, shredded
- 2 carrots, shredded
- 1 red pepper, chopped
- 10 ounces frozen peas, thawed
- 1 small red onion, sliced thin
- salt and pepper, to taste
- sunflower seeds, to taste
- 2 (4 ounce) cans chinese noodles
- 1 cup sour cream
- 1 cup mayonnaise
- Mix together the first seven ingredients.
- Mix together sour cream and mayonnaise to make a dressing; set aside.
- Just before serving, add seeds and noodles to the big mixture.
- Dress with dressing and serve.
I'm sorry. As Chinese, I'd like to clarify a little bit about this recipe. We really don't like sour cream. We don't like the taste of it because it tastes like bad milk to us. I've never eaten or heard of sour cream until I moved here in the U.S. Also, iceberg lettuce is never our salad ingredients. Traditionally we don't even eat salad (we do have cold dishes.) Therefore this is just a type of American salad with so called Chinese noodles in it.
This is a nice change to the plain old "tuna salad". I did make a couple of changes. I didn't add the lettuce or noodles in the salad. I knew I'd have leftovers even having halved the recipe, and I didn't want them to go soggy. I put the salad in a tortilla with a few shreds of lettuce and some noodles, and it came out great. I really enjoyed it. Having not put in all that lettuce, I only had to use about half the amount of the dressing. Anyway, thanks, I'll be making again.
i liked this the chow mien noodles add a good crunch thank you for posting dee