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    Oriental Salad


    Source of Recipe


    Cooking Light-Aug/00


    List of Ingredients


    • 1/3 cup rice or cider vinegar
    • 1/4 cup sugar
    • 2 1/2 tablespoons vegetable oil
    • 2 tablespoons honey
    • 2 tablespoons low-sodium soy sauce
    • 1 tablespoon butter or stick margarine
    • 1/4 cup slivered almonds, toasted
    • 2 tablespoons sunflower seed kernels
    • 2 (5 ounce) packages Japanese curly noodles (chuka soba), crumbled
    • 8 cups shredded napa (Chinese) cabbage
    • 2 cups shredded carrots
    • 1 cup thinly sliced green onions


    Instructions


    1. Combine the first 5 ingredients in a small saucepan. Bring to a boil, and cook for 1 minute, stirring constantly. Spoon mixture into a bowl; cover and chill.

    2. Melt butter in a large nonstick skillet over medium-high heat. Add almonds, sunflower kernels, and noodles; cook 3 minutes or until lightly toasted, tossing occasionally. Spoon mixture into a large bowl; cover and chill. Add vinegar mixture to noodle mixture; let stand 15 minutes. Add cabbage, carrots, and onions; tossing to coat.

    3. Serving size equals 3/4 cup.
    4. 183 cal, 6.1 g fat, 4.4 g pro, 29 g carb, 3 mg chol, 259 mg sod.


 

 

 


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