Cabbage Salad Vinaigrette With Crunchy Noodles Recipes

CABBAGE AND CRUNCHY NOODLE SALAD

Steps:

• Place dressing ingredients into a small saucepan. Stir over low heat until the sugar dissolves. Remove from heat and allow to cool.
• Combine the shredded cabbage, chopped green onions and pepitas in a large salad bowl. Add dressing and noodles and lightly toss to combine. Serve immediately.

CABBAGE SALAD VINAIGRETTE WITH CRUNCHY NOODLES

Steps:

• Cook peas as directed on bag. Drain; cool 10 minutes. In large bowl, mix cooled peas and remaining salad ingredients.
• 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.
• 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.

CABBAGE SALAD VINAIGRETTE WITH CRUNCHY NOODLES

Steps:

• Mix together the vegetables, (1st 5 ingredients) in a large serving bowl.
• Combine vinegar, oil, sugar, pepper and the seasoning packet from the noodles together in a separate bowl.
• Mix together with the vegetables and refrigerate 2 hours.
• Right before serving, break the dry noodles up into pieces and add to the salad along with the almonds and seeds.
• Serve immediately.

CABBAGE SALAD VINAIGRETTE WITH CRUNCHY NOODLES

Steps:

• 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.TIPS:*To toast almonds, spread on cookie sheet bake at 375°F. for 5 to 6 minutes or until light golden brown, stirring occasionally. Or spread in thin layer in microwave-safe pie pan and microwave on HIGH for 6 to 7 minutes or until light golden brown, stirring frequently.**To toast sesame seed, spread in baking pan bake at 375°F. for 5 to 7 minutes or until light golden brown. Or spread in medium skillet and stir over medium heat for 8 to 10 minutes or until light golden brown.Nutrition Per Serving (1/2 cup): Calories 130 Protein 3g Carbohydrate 14g Fat 7g Sodium 210mgPICTURE: Top to bottom: Spicy Corn and Black Bean Salad, Cabbage Salad Vinaigrette with Crunchy NoodlesFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.