Crunchy Asian Noodle Slaw

By beltranm

300 degree F
Bake: 10 minutes
Prep: 30 minutes
Chill: 2 hours

Nutrition facts per serving:
Calories176
Total Fat (g)12
Saturated Fat (g)1
Monounsaturated Fat (g)4
Polyunsaturated Fat (g)4
Sodium (mg)282
Carbohydrate (g)14
Total Sugar (g)5
Fiber (g)2
Protein (g)3
Vitamin C (DV%)56
Calcium (DV%)5
Iron (DV%)7
*Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1 Tbsp. white sesame seeds
• 1 Tbsp. black or white sesame seeds
• 1 tsp. celery seeds
• 1/3 cup sesame oil (not toasted), peanut oil or vegetable oil
• 1/3 cup rice vinegar or cider vinegar
• 2 Tbsp. sugar
• 1 tsp. grated fresh ginger or 1 tablespoon finely chopped pickled ginger
• 1 Tbsp. reduced-sodium soy sauce
• 1/8 to 1/4 tsp. crushed red pepper
• 1 3-oz. pkg. 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

Details

Adapted from midwestliving.com

Preparation

Step 1

1. 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.

2. 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.

3. 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.