Cabbage Salad Vinaigrette With Crunchy Noodles
|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|
|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)|
|Slivered almonds||1⁄2 Cup (8 tbs), toasted|
|Sesame seed||2 Tablespoon, toasted|
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.