Try this RBC Chinese Cabbage Salad recipe, or contribute your own.
Suggest a better description1. In a bowl, whisk together veg oil, sugar, wine vinegar, and soy sauce until sugar has dissolved. Refrigerate the dressing while preparing the salad
2. Preheat oven to 350 degrees
3. Spread the broken ramen noodles, almonds, and sesame seeds onto a baking sheet.
4. Bake noddle mixture until lightly browned, about 15 minutes, stirring often. Watch carefully to prevent burning. Allow mixture to cool.
5. Just before serving, mix together the cabbage and green onions with toasted ramen mixture in a salad bowl until thoroughly combined, toss with the dressing. Server
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Serving Size: 1 Serving (51g) | ||
Recipe Makes: 60 Servings | ||
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Calories: 186 | ||
Calories from Fat: 159 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.7g | 24 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 0mg | 0 % | |
Sodium 2793.2mg | 96 % | |
Potassium 182.8mg | 5 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 2.7g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 186
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