Reduced fat chinese cabbage salad

Yield: 8 Servings

Measure Ingredient
1 \N Head Napa cabbage; chopped
6 \N 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

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@...>

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