| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads |
8 |
Servings |
INGREDIENTS
| 2 |
|
2.8 oz pkgs. baked ramen |
|
|
Noodle soup mix |
| 1/2 |
c |
Slivered almonds |
| 2 |
tb |
Sesame seeds |
| 1 |
tb |
Canola oil |
| 4 |
c |
Shredded green cabbage |
| 1 1/2 |
c |
Shredded carrots |
| 1 |
c |
Chopped scallions |
|
|
Orange Sesame Dressing |
INSTRUCTIONS
FROM EATING WELL MAGAZINE
FORMATTED BY SHERRY
Preheat oven to 350 F. Crumble ramen noodles onto a large baking sheet
with sides. Discard seasoning packets (or save for another use). Add
almonds, sesame seeds and oil; toss to coat. Bake for 10 mins. Stir, then
bake 5 mins more or til noodles are golden brown. Let cool on pan on a wire
rack. Just before serving, in large bowl, combine cabbage, carrots and
scallions. Add toasted noodle mixture and Orange Sesame Dressing (recipe
follows) and mix well.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Sep 18, 1998
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