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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.