Crunchy Asian Noodle Slaw
Recipe from Midwest Living

Crunchy Asian Noodle Slaw

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Servings: 8 to 10
Prep Time: 30 mins
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  • 1   tablespoon 
    white sesame seeds
  • 1   tablespoon 
    black or white sesame seeds
  • 1   teaspoon 
    celery seeds
  • 1/3  cup 
    sesame oil (not toasted), peanut oil or vegetable oil
  • 1/3  cup 
    rice vinegar or cider vinegar
  • 2   tablespoons 
  • 1   teaspoon 
    grated fresh ginger or 1 tablespoon finely chopped pickled ginger
  • 1   tablespoon 
    reduced-sodium soy sauce
  • 1/8 - 1/4  teaspoon 
    crushed red pepper
  • 1  3  ounce package 
    chicken- or beef-flavored ramen noodles, broken into small pieces
  • 4   cups 
    shredded green cabbage (about 1/2 of a medium head) or 1/2 of a 16-ounce package shredded cabbage with carrot (coleslaw mix)
  • 2   cups 
    fresh broccoli florets, coarsely chopped
In a shallow baking pan, spread out sesame seeds and celery seeds. Bake in a 300 degree F oven about 10 minutes or until lightly toasted, stirring once. Remove from oven; cool.
For dressing, in a screw-top jar, combine oil, vinegar, sugar, ginger, soy sauce, red pepper, seasonings from the flavoring packet of ramen noodles and toasted seeds. Cover and shake well; set aside.
In a large bowl, toss together the broken dry ramen noodles, cabbage and broccoli. Shake the dressing well; pour over the cabbage mixture. Toss lightly to coat. Serve immediately for maximum crispness or cover and chill for up to 2 hours before serving. Makes 8 to 10 side-dish servings.
Nutrition information
Per Serving: cal. (kcal) 176, Fat, total (g) 12, sat. fat (g) 1, carb. (g) 14, Monosaturated fat (g) 4, Polyunsaturated fat (g) 4, fiber (g) 2, sugar (g) 5, pro. (g) 3, vit. A (IU) 194, vit. C (mg) 33, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 32, sodium (mg) 282, Potassium (mg) 147, calcium (mg) 50, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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