Cabbage Salad Vinaigrette with Crunchy Noodles

  • Prep 25 min
  • Total 2 hr 25 min
  • Servings 16

Ingredients

Salad

  • 1 1/2 cups frozen baby sweet peas (from 1-lb bag)
  • 4 1/2 cups shredded red or green cabbage (1 medium head)
  • 5 medium green onions, thinly sliced including tops (about 1/3 cup)
  • 1 can (11 oz) whole kernel sweet corn, drained
  • 1 jar (4.5 oz) sliced mushrooms, undrained

Dressing

  • 1 package (3 oz) instant Oriental noodles with chicken-flavor seasoning packet
  • 1/4 cup tarragon vinegar
  • 1/4 cup vegetable oil
  • 3 tablespoons sugar
  • 1/2 teaspoon pepper
  • 1/2 cup slivered almonds, toasted*
  • 2 tablespoons sesame seed, toasted**

Steps

  • 1
    Cook peas as directed on bag. Drain; cool 10 minutes. In large bowl, mix cooled peas and remaining salad ingredients.
  • 2
    In small bowl, mix contents of seasoning packet from noodles, vinegar, oil, sugar and pepper until well blended. Pour dressing over salad; toss to coat. Refrigerate until chilled, at least 2 hours.
  • 3
    Break noodles into 3/4-inch pieces. Before serving, stir noodles, almonds and sesame seed into salad. Garnish with leaf of red cabbage, if desired.

  • *To toast almonds, spread in thin layer in microwavable pie pan; microwave on High 6 to 7 minutes, stirring frequently, until light golden brown.
  • **To toast sesame seed, spread in 8-inch skillet; cook over medium heat 8 to 10 minutes, stirring frequently, until light golden brown.

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
70
Total Fat
7g
12%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
190mg
8%
Potassium
135mg
4%
Total Carbohydrate
15g
5%
Dietary Fiber
2g
9%
Sugars
5g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
15%
15%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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