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Cabbage Salad Vinaigrette With Crunchy Noodles Recipe
|Shredded red cabbage/Shredded green cabbage||4 1⁄2 Cup (72 tbs) (Use 1 Medium Head Of Cabbage)|
|Green onions with tops||5 , thinly sliced|
|Canned sweet corn||11 Ounce, drained (1 Can)|
|Frozen sweet peas||9 Ounce, thawed (1 Package)|
|Canned straw mushrooms/4.5 ounce jar sliced mushrooms||7 Ounce, undrained|
|Instant oriental noodles with chicken flavor seasoning packet||3 Ounce (1 Package)|
|Tarragon vinegar||1⁄4 Cup (4 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs), toasted|
|Sesame seed||2 Tablespoon, toasted|
Serving size: Complete recipe
Calories 2235 Calories from Fat 976
% Daily Value*
Total Fat 114 g174.6%
Saturated Fat 13.7 g68.6%
Trans Fat 0 g
Cholesterol 63.2 mg
Sodium 1960.3 mg81.7%
Total Carbohydrates 262 g87.3%
Dietary Fiber 43.8 g175.4%
Sugars 97.5 g
Protein 65 g131%
Vitamin A 209.4% Vitamin C 500.5%
Calcium 74.9% Iron 101.9%
*Based on a 2000 Calorie diet
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.