Reduced fat chinese cabbage salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head Napa cabbage; chopped | |
| 6 | Green onions; chopped | |
| 1 | tablespoon | Corn oil margarine |
| 2 | packs | Low-fat ramen noodles; crushed (do not use seasoning packets) |
| ¼ | cup | Slivered almonds |
| 2 | tablespoons | Raw sesame seeds |
| ¼ | cup | Canola oil |
| ⅔ | cup | Sugar |
| ½ | cup | Cider vinegar |
| ½ | cup | Water |
| 1 | tablespoon | Light soy sauce |
Directions
Combine cabbage and green onions in a large bowl and set aside. In large non-stick skillet, melt margarine over medium heat. Add noodles, almonds and sesame seeds, and cook, stirring constantly, until nuts and seeds are tan in color. Remove from heat and set aside.
In small bowl, combine oil, sugar, vinegar, water and soy sauce. Keep at room temperature until ready to use. About ½ hour before serving, combine all ingredients in large bowl and chill until serving.
Makes about 14 cups, or 8 servings of 1¾ cups each.
Recipe By : Jeanne Jones from Cook It Light newspaper column Posted to MC-Recipe Digest V1 #304 Date: Fri, 15 Nov 1996 22:31:45 -0800 From: Shirley <shirleyj@...>