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".
- 1 cup instant low-fat chinese noodles, broken (I use Rooster Brand Instant Noodles)
- 3 cups boiling water
- 2 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded (or green cabbage)
- 4 green onions, thinly sliced
- 1 medium red pepper, finely diced
- 1 cup carrot, thinly sliced
- 1 tablespoon sesame seeds, toasted
- 1 teaspoon canola oil
- 1⁄4 teaspoon ginger
- 1 garlic clove, minced
- 1⁄2 cup water
- 1 teaspoon chicken bouillon powder or 1 teaspoon vegetable bouillon granules
- 1⁄4 teaspoon crushed red pepper flakes, dried
- 2 tablespoons honey
- 2 tablespoons low sodium soy sauce
- 1 tablespoon balsamic vinegar
- 2 teaspoons cornstarch
- Put noodles into medium bowl; Pour boiling water over noodles; let stand for 5 minutes; drain; rinse with cold water and return to bowl.
- In a large bowl combine cabbage, onions, pepper, carrot and sesame seeds; toss.
- 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.
- 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.
- Remove dressing from heat and cool slightly.
- Add cool noodles to cabbage mixture; pour dressing over salad and toss to coat.
- Makes 7 cups - This salad is excellent 1/2 hour to a day after being made; store in a sealed container in refrigerator.