A refreshing ginger vinaigrette seasons this side salad. The noodles are added uncooked. They soften some while chilling, but still add crunch.

Source: Midwest Living

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Recipe Summary

prep:
25 mins
chill:
2 hrs
total:
2 hrs 25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

For dressing:
  • In a screw-top jar, combine the seasoning packet from the ramen noodles, the salad oil, rice vinegar, sugar, teriyaki sauce, ginger, sesame oil, and crushed red pepper. Cover and shake well to dissolve seasonings. Set aside. Cover ramen noodles and set aside.

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  • In a large bowl, combine cabbage, mushrooms, pea pods, and sweet pepper. Shake dressing well; pour over cabbage mixture. Toss lightly to coat. Cover and chill for 2 to 3 hours.

  • To serve, break dry ramen noodles into small pieces. Add noodles to cabbage mixture; toss lightly to mix. Serve topped with toasted sesame seeds. Makes 4 to 6 side-dish servings.

*Toasting Sesame Seeds:

Spread the seeds in a single layer in a small shallow baking pan. Bake, uncovered, in a 350 degree F oven for 5 to 10 minutes, stirring once or twice so seeds do not burn.

Nutrition Facts

310 calories; fat 21g; saturated fat 4g; carbohydrates 26g; insoluble fiber 4g; protein 6g; vitamin a 2380.9IU; vitamin c 78.5mg; sodium 589mg; calcium 40.4mg; iron 1.1mg.
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