Chinese Noodle Salad
Serves 8
This delicious salad is easy to prepare and keeps well. Ramen soup is available in a variety of flavors at natural food stores and in the health food section of many supermarkets. It contains dry noodles and a packet of seasoning. Be sure to select a variety in which the noodles are baked instead of fried, and be sure the seasonings do not contain meat or other animal products.
1 medium head green cabbage, finely shredded (about 8 cups)
1/2 cup slivered almonds
1/4 cup sesame seeds
3 to 4 green onions, thinly sliced or 1/4 cup finely chopped red onion
1 package vegetarian ramen soup (any flavor)
1 tablespoon toasted sesame oil
1/3 cup seasoned rice vinegar
2 tablespoons sugar or other sweetener
1/2 teaspoon black pepper
fresh cilantro (optional)
Place shredded cabbage in a large salad bowl.
Toast almonds and sesame seeds in an ovenproof dish in a 375° F oven (or toaster oven) for 8 to 10 minutes, until lightly browned and fragrant. Add to shredded cabbage, along with onions. Coarsely crush the uncooked ramen noodles and add them to the salad.
Empty the packet of seasoning mix into a small bowl or jar, then stir in the sesame oil, seasoned rice vinegar, sugar, and pepper. Mix thoroughly and pour over the salad. Toss to mix, then allow to stand 30 minutes for the noodles to soften. Garnish with fresh cilantro just before serving, if desired.Nutrition information per serving: 101 calories; 2 g protein; 13 g carbohydrate; 4 g fat; 279 mg sodium; 0 mg cholesterol.
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