Cabbage Salad Vinaigrette with Crunchy Noodles

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  • 25|min prep time
  • 2|hr|25|min total time
  • 12 ingredients
  • 16 servings

Salad

1 1/2
cups Green Giant 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) Green Giant™ SteamCrisp® Niblets® whole kernel sweet corn, drained
1
jar (4.5 oz) Green Giant™ sliced mushrooms, undrained

Dressing

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**

Directions

  1. 1 Cook peas as directed on bag. Drain; cool 10 minutes. In large bowl, mix cooled peas and remaining salad ingredients.
  2. 2 In small bowl, mix contents of seasoning packet from noodles, vinegar, oil, sugar and pepper until well blended. Pour dressing over salad; toss to coat. Refrigerate until chilled, at least 2 hours.
  3. 3 Break noodles into 3/4-inch pieces. Before serving, stir noodles, almonds and sesame seed into salad. Garnish with leaf of red cabbage, if desired.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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