Oriental Salad

[jrichards]

I was reading some OLD posts, and saw a posting for this salad, that was from the CL 2001 Annual. A woman at my work makes a WONDERFUL Oriental Salad that is definitely not light. This sounds like it would be just as good, and healthier.

Does anyone have the recipe to post? TIA.

[Terrytx]

Is this the one?


* Exported from MasterCook *

Oriental Salad**

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup rice or cider vinegar
1/4 cup sugar
2 1/2 tablespoons vegetable oil
2 tablespoons honey
2 tablespoons low-sodium soy sauce
1 tablespoon butter or stick margarine
1/4 cup slivered almonds, toasted
2 tablespoons sunflower seed kernels
2 (5 ounce) packages Japanese curly noodles (chuka soba),
crumbled
8 cups shredded napa (Chinese) cabbage
2 cups shredded carrots
1 cup thinly sliced green onions

Combine the first 5 ingredients in a small saucepan. Bring to a boil, and
cook for 1 minute, stirring constantly. Spoon mixture into a bowl; cover
and chill.

Melt butter in a large nonstick skillet over medium-high heat. Add
almonds, sunflower kernels, and noodles; cook 3 minutes or until lightly
toasted, tossing occasionally. Spoon mixture into a large bowl; cover and
chill. Add vinegar mixture to noodle mixture; let stand 15 minutes. Add
cabbage, carrots, and onions; tossing to coat.

Serving size equals 3/4 cup.

183 cal, 6.1 g fat, 4.4 g pro, 29 g carb, 3 mg chol, 259 mg sod.

Source:
"Cooking Light-Aug/00"