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Peanut-Vegetable Salad

peanut-vegetable salad Entree Asian
Peanut-Vegetable Salad
  • Prep 30 min
  • Total 30 min
  • Ingredients 13
  • Servings 4

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

Updated June 27, 2005

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

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.
 

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
230
% Daily Value
Total Fat
25g
38%
Saturated Fat
5g
25%
Cholesterol
0mg
0%
Sodium
320mg
13%
Total Carbohydrate
25g
8%
Dietary Fiber
4g
16%
Sugars
6g
Protein
9g
% Daily Value*:
Vitamin A
200%
200%
Vitamin C
100%
100%
Calcium
8%
8%
Iron
10%
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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