Oriental, Salads and Dressings

Oriental Noodle Salad, Lowfat

  • 2 (2.8-oz.) packages Ramen Noodle Soup Mix
  • 1/2 cup Almonds, slivered
  • 2 tablespoons Sesame seeds
  • 1 tablespoons Vegetable oil
  • 1/2 small Green Cabbage, shredded
  • 2 medium Carrots, shredded
  • 1 bunch Scallions or Green Onions, chopped
  • 1/4 cup Orange juice
  • 1/4 cup White cider vinegar
  • 2 tablespoons Sugar
  • 2 tablespoons Soy sauce, light
  • 1 tablespoon Sesame Oil

    • Preheat oven to 350-F degrees. Crumble the Ramen noodles onto a large baking sheet with sides. (Discard the seasoning packet or save for later use in another recipe.) Add almonds, sesame seeds, and canola oil. Toss the mixture to evenly distribute the oil. Bake for 5 minutes, oruntil noodles are golden brown. Let cool on the baking sheet.

    Prepare the saladdressing: Combine the orange juice, cider vinegar, sugar, soy sauce, and sesameoil in a small bowl or a jar with a tight-fitting lid. Whisk or shake the ingredients together until the sugar has dissolved. Refrigerate to store; shake or whisk the mixture again just prior to use.

    Just before serving, combine cabbage, carrots, and scallions in a large bowl. Add the toasted noodle mixture and all ofthe dressing. Mix well and serve cold.

    Each serving contains about 180 calorieswith 8 grams of fat

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by June Gothberg of Battle Creek, MI. 

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