Total Time
30mins
Prep 25 mins
Cook 5 mins

This delicious noodle salad is low in fat and so high in flavor. The noodles are cooked, as is the dressing. The cooked dressing coats the cabbage nicely adding color and lots of flavor. This recips is very easy to half for a family of 4. From "Company's Coming Low-Fat Cooking".

Ingredients Nutrition

Directions

  1. Put noodles into medium bowl; Pour boiling water over noodles; let stand for 5 minutes; drain; rinse with cold water and return to bowl.
  2. In a large bowl combine cabbage, onions, pepper, carrot and sesame seeds; toss.
  3. To make the dressing, heat oil in a small skillet or saucepan; saute garlic for 1 minute; add water, ginger, bouillon, chilies, and honey; bring to a boil.
  4. Stir soy sauce, balsamic vinegar, and cornstarch together in a small cup until smooth; pour into hot bouillon chili mixture; stir until boiling and thickened.
  5. Remove dressing from heat and cool slightly.
  6. Add cool noodles to cabbage mixture; pour dressing over salad and toss to coat.
  7. Makes 7 cups - This salad is excellent 1/2 hour to a day after being made; store in a sealed container in refrigerator.
Most Helpful

4 5

Very pretty presentation. I was unable to find instant chinese noodles so I used wide lo mein noodles instead. They worked fine, just took a little longer to cook. The flavors all went really well together and I am looking forward to the leftovers in my lunch today! Made for the Babes of ZWT4.

4 5

This is a nice, flavorful salad. The dressing is awesome and I can see using it in stir-fry or other dishes. Next time I think I will break up the noodles so they mix better with the vegetables. Thanks for posting.