Peanut-Vegetable Salad

Try a vegetarian main-dish salad that's bursting with flavor and chock-full of vitamins.

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  • prep time 30 min
  • total time 30 min
  • ingredients 13
  • servings 4
 

Ingredients

Dressing

3
tablespoons vegetable oil
3
tablespoons peanut butter
1/4
cup rice vinegar
2
tablespoons soy sauce
1
teaspoon grated gingerroot
1/8
teaspoon crushed red pepper flakes

Salad

2
cups thinly sliced Chinese (napa) cabbage
1
cup thinly sliced red cabbage
4
oz fresh snow pea pods, trimmed, cut in half diagonally (1 cup)
1
cup fresh baby carrots, quartered lengthwise
1
small red bell pepper, cut into thin strips
1
package (3 or 3.5 oz) any flavor ramen noodle soup mix
1/4
cup coarsely chopped dry-roasted peanuts

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In medium nonmetal bowl, beat oil and peanut butter with wire whisk until well blended. Add all remaining Dressing ingredients; blend well.
  • 2 In large bowl, toss all Salad ingredients except soup mix and peanuts. Discard seasoning packet from soup mix or reserve for another use. Crumble noodles; add to cabbage mixture. Add dressing and peanuts; toss to coat.
  • 1 In medium nonmetal bowl, beat oil and peanut butter with wire whisk until well blended. Add all remaining Dressing ingredients; blend well.
  • 2 In large bowl, toss all Salad ingredients except soup mix and peanuts. Discard seasoning packet from soup mix or reserve for another use. Crumble noodles; add to cabbage mixture. Add dressing and peanuts; toss to coat.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
230),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
5g,
5%
),
Cholesterol
0mg
0%;
Sodium
320mg
320%;
Total Carbohydrate
25g
25%
(Dietary Fiber
4g
4%
  Sugars
6g
6%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
200%;
Vitamin C
100%;
Calcium
8%;
Iron
10%;
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 1 Vegetable; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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