Japanese Cabbage Salad

Submitted by Carla C.

"Tip: To toast almonds and sesame seeds, spread them in a single layer in separate ungreased shallow pans. Bake in a 350ºF oven for 5 to 10 minutes, stirring or shaking often, until desired doneness. 1 serving: 297 Calories; 23.2 g Total Fat (11.1 g Mono, 8.7 g Poly, 2.2 g Sat); 0 mg Cholesterol; 20 g Carbohydrate; 3 g Fibre; 6 g Protein; 593 mg Sodium"

 

• Ready In: 10mins
• Ingredients: 15
• Serves: 10-12

ingredients

• 1⁄2 medium head of cabbage, shredded
• 4 1⁄2 cups fresh bean sprouts
• 2 cups sliced fresh white mushrooms
• 1⁄2 cup slivered almonds, toasted (see Tip)
• 1⁄4 cup raw sunflower seeds
• 2 tablespoons sesame seeds, toasted (see Tip)
• 2 green onions, chopped

• Asian Dressing (use seasoning packet from instant noodles)

• 1⁄2 cup cooking oil (or olive)
• 3 tablespoons white vinegar
• 8 tablespoons soy sauce
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1⁄2 teaspoon pepper
• 1 (3 ounce) package instant chicken-flavored ramen noodles
• 1 1⁄2 cups dry chow mein noodles

directions

1. Put first 7 ingredients into large bowl. Toss.
2. Asian Dressing: Empty seasoning packet into jar with tight-fitting lid. Add next 6 ingredients. Shake well. Makes about 3/4 cup dressing. Drizzle over salad. Toss well.
3. Just before serving, break up instant noodles. Scatter over top. Sprinkle with chow mein noodles.