Chinese Noodle Salad
|Seasoned rice vinegar||1⁄2 Cup (8 tbs)|
|Chicken broth||3 Tablespoon|
|Pineapple juice||3 Tablespoon|
|Sesame oil||1 Tablespoon|
|Blanched almonds||1 Cup (16 tbs)|
|Oriental sesame oil||1 Tablespoon|
|Shredded cabbage||5 Cup (80 tbs)|
|Cilantro||1⁄2 Cup (8 tbs), snipped|
|Slivered blanched almonds||1⁄3 Cup (5.33 tbs)|
|Finely shredded cabbage||5 Cup (80 tbs)|
|Snipped chives||3 Tablespoon (Salad)|
|Reduced fat ramen soup noodles||3 Ounce, crumbled (1 package, discard the soup seasoning packet)|
|Snipped fresh cilantro||1⁄2 Cup (8 tbs), snipped (loosely packed for measuring)|
|Snipped fresh chives||3 Tablespoon|
To make the dressing: In a small bowl, stir together the vinegar, broth, juice, sugar and oil.
To make the salad: Preheat the broiler.
Spread the almonds on a cookie sheet.
Broil 3" to 4" from the heat for about 5 minutes or until golden brown, stirring occasionally.
In a large bowl, combine the almonds, cabbage, uncooked noodles, cilantro and chives.
Add the dressing and toss until the cabbage mixture is coated.
Cover and chill in the refrigerator for at least 1 1/2 hours to blend the flavors.