Name: Crunchy Asian Noodle Slaw
Prep time: 30 min
Total time: 2 h 40 min
Ingredients: 1 tablespoon white sesame seeds; 1 tablespoon black or white sesame seeds; 1 teaspoon celery seeds; ⅓ cup sesame oil (not toasted), peanut oil or vegetable oil; ⅓ cup rice vinegar or cider vinegar; 2 tablespoons sugar; 1 teaspoon grated fresh ginger or 1 tablespoon finely chopped pickled ginger; 1 tablespoon reduced-sodium soy sauce; ⅛ teaspoon crushed red pepper; 1 3 ounce package chicken- or beef-flavored ramen noodles, broken into small pieces; 4 cups shredded green cabbage (about 1/2 of a medium head) or 1/2 of a 16-ounce package shredded cabbage with carrot (coleslaw mix); 2 cups fresh broccoli florets, coarsely chopped

Directions

Step 1

In a shallow baking pan, spread out sesame seeds and celery seeds. Bake in a 300 degree F oven about 10 minutes or until lightly toasted, stirring once. Remove from oven; cool.

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Step 2

For dressing, in a screw-top jar, combine oil, vinegar, sugar, ginger, soy sauce, red pepper, seasonings from the flavoring packet of ramen noodles and toasted seeds. Cover and shake well; set aside.
Step 3

In a large bowl, toss together the broken dry ramen noodles, cabbage and broccoli. Shake the dressing well; pour over the cabbage mixture. Toss lightly to coat. Serve immediately for maximum crispness or cover and chill for up to 2 hours before serving. Makes 8 to 10 side-dish servings.

Nutrition Facts

Per Serving:

176 calories; fat 12g; saturated fat 1g; carbohydrates 14g; mono fat 4g; poly fat 4g; insoluble fiber 2g; sugars 5g; protein 3g; vitamin a 194.4IU; vitamin c 33.1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 32.3mcg; sodium 282mg; potassium 147mg; calcium 50.5mg; iron 1.3mg.

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Ingredients

Directions

Nutrition Facts