A Lighter Version of the Asian Coleslaw
Oriental Cabbage Salad
Adapted from Shape Magazine – July 1999
2- 3oz. pkgs. low fat beef ramen noodle soup (leave dry)
1- 16oz. pkg. cabbage slaw or shredded cabbage
1/4 cup salted sunflower seeds
1/3 cup slivered almonds, toasted
1 1/2 cups chopped chives
2 tablespoons hot water
1/2 cup pineapple juice (buy the little cans and have enough for the summer salad season)
5 teaspoons dark sesame oil
1/2 cup white wine vinegar
3 tablespoons sugar
To make salad, crumble ramen noodles. (Be sure to save one of the flavor packets for the dressing.) In a large bowl, toss together the noodles, cabbage, sunflower seeds, almonds, and chives.
To make the dressing, dissolve one beef flavor packet in the 2 tablespoons hot water. Whisk together the pineapple juice, sesame oil, vinegar, sugar and dissolved beef flavored mixture. Pour over salad. Cover and chill at least 1 hour, stirring occasionally.