Cabbage Salad Vinaigrette With Crunchy Noodles Recipes

Steps:

• Cook peas as directed on bag. Drain; cool 10 minutes. In large bowl, mix cooled peas and remaining salad ingredients.
• In small bowl, mix contents of seasoning packet from noodles, vinegar, oil, sugar and pepper until well blended. Pour dressing over salad; toss to coat. Refrigerate until chilled, at least 2 hours.
• Break noodles into 3/4-inch pieces. Before serving, stir noodles, almonds and sesame seed into salad. Garnish with leaf of red cabbage, if desired.

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
• Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
• For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
• Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

Steps:

• Toss cabbage, ramen noodles and seasoning packets, red bell pepper, green onion, almonds, sunflower seeds, sesame seeds, sugar, peanut oil, olive oil, red wine vinegar, and black pepper together in a large resealable bag until evenly mixed.

Steps:

• Combine the first five ingredients.
• Mix the dressing and add right before serving.

Steps:

• In large bowl, combine all salad ingredients. In small bowl, combine contents of seasoning packet from noodles, vinegar, oil, sugar and pepper blend well. Pour dressing over salad ingredients toss to coat. Refrigerate at least 2 hours to chill.Break noodles into 3/4-inch pieces. Before serving, stir noodles, almonds and sesame seed into salad mixture. Store in refrigerator.TIPS:*To toast almonds, spread on cookie sheet bake at 375°F. for 5 to 6 minutes or until light golden brown, stirring occasionally. Or spread in thin layer in microwave-safe pie pan and microwave on HIGH for 6 to 7 minutes or until light golden brown, stirring frequently.**To toast sesame seed, spread in baking pan bake at 375°F. for 5 to 7 minutes or until light golden brown. Or spread in medium skillet and stir over medium heat for 8 to 10 minutes or until light golden brown.Nutrition Per Serving (1/2 cup): Calories 130 Protein 3g Carbohydrate 14g Fat 7g Sodium 210mgPICTURE: Top to bottom: Spicy Corn and Black Bean Salad, Cabbage Salad Vinaigrette with Crunchy NoodlesFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Break noodles; set aside. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, oregano, salt, pepper and half of the contents from the noodle seasoning packet; shake well. (Discard remaining seasoning or save for another use.) , In a large bowl, combine the remaining ingredients. Add noodles and dressing; toss to coat. Serve immediately.

Steps:

• To make dressing mix all ingredients together.
• Heat some oil in a frying pan and brown noodles, seeds and nuts.
• Just before serving toss nut mixture through cabbage and shallots.
• Pour dressing over and serve immediately.