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Cabbage Salad Vinaigrette with Crunchy Noodles
Cabbage Salad Vinaigrette with Crunchy Noodles
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Prep Time:
25 minutes
Total Time:
2 hours 25 minutes
Try this refreshing vegetable noodle salad with your Asian meal for a crunchy side dish!
Ingredients:
  • 1 1/2 cups frozen baby sweet peas (from 1-lb bag)
  • 4 1/2 cups shredded red or green cabbage (1 medium head)
  • 5 medium green onions, thinly sliced including tops (about 1/3 cup)
  • 1 can (11 oz) whole kernel sweet corn, drained
  • 1 jar (4.5 oz) sliced mushrooms, undrained
  • 1 package (3 oz) instant Oriental noodles with chicken-flavor seasoning packet
  • 1/4 cup tarragon vinegar
  • 1/4 cup vegetable oil
  • 3 tablespoons sugar
  • 1/2 teaspoon pepper
  • 1/2 cup slivered almonds, toasted*
  • 2 tablespoons sesame seed, toasted**
Instructions:
  • Prepare the peas according to the package instructions. Drain them and let them cool for 10 minutes. Combine the peas with the rest of the salad ingredients in a large bowl.
  • Combine the seasoning packet from noodles, vinegar, oil, sugar, and pepper in a small bowl, mix until thoroughly combined. Drizzle the dressing over the salad, toss well to coat. Chill in the fridge for a minimum of 2 hours before serving.
  • Break the noodles into bite-sized 3/4-inch pieces. Just before serving, mix the noodles, almonds, and sesame seeds into the salad. If desired, top it off with a leaf of red cabbage for an extra pop of color.

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