Cabbage Salad Vinaigrette With Crunchy Noodles Recipe
Ingredients
| Shredded cabbage | 4 1/2 Cup (16 tbs) (SALAD) | |
| 5 green onions, thinly sliced (including tops) | ||
| Sweet corn | 11 Ounce, drained (SALAD) | |
| 9-oz. pkg. Frozen Sweet Peas, thawed | ||
| 7-oz. jar Straw Mushrooms or 4.5-oz. jar Sliced Mushrooms, undrained | ||
| 3-oz. pkg. instant Oriental noodles with chicken-flavor seasoning packet | ||
| 1/4 cup tarragon vinegar | ||
| Oil | 1/4 Cup (16 tbs) (DRESSING) | |
| Sugar | 3 Tablespoon (DRESSING) | |
| Pepper | 1/2 Teaspoon (DRESSING) | |
| Slivered almonds | 1/2 Cup (16 tbs), toasted (DRESSING) | |
| Sesame seed | 2 Tablespoon, toasted (DRESSING) | |
Directions
In large bowl, combine all salad ingredients.
In small bowl, combine contents of seasoning packet from noodles, vinegar, oil, sugar and pepper; blend well.
Pour dressing over salad ingredients; toss to coat.
Refrigerate at least 2 hours to chill.
Break noodles into 3/4-inch pieces.
Before serving, stir noodles, almonds and sesame seed into salad mixture.
Store in refrigerator.
In small bowl, combine contents of seasoning packet from noodles, vinegar, oil, sugar and pepper; blend well.
Pour dressing over salad ingredients; toss to coat.
Refrigerate at least 2 hours to chill.
Break noodles into 3/4-inch pieces.
Before serving, stir noodles, almonds and sesame seed into salad mixture.
Store in refrigerator.
Chef
