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Cabbage Salad Vinaigrette With Crunchy Noodles

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Ingredients
For salad
  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
For dressing
  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)
  Sugar 3 Tablespoon
  Pepper 1⁄2 Teaspoon
  Slivered almonds 1⁄2 Cup (8 tbs), toasted
  Sesame seed 2 Tablespoon, toasted
Directions

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.

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Tossed
Ingredient: 
Cabbage

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