Thursday, April 23, 2009

Chinese cabbage salad

We have discovered this new kind of ramen noodle, the SmartChoice noodles from Nissin. The noodles themselves are much lower in fat than the ramen-of-college-days, and there are times when a good hot bowl of noodles (customized with your individual add-ons) just hits the spot.

So extrapolating from that discovery, I had this a-ha flash just last night that I needed (yes, needed!) to make an asian-style salad using the noodles and cabbage and various other veggies... I fell asleep last night just thinking about it!

Here's how it turned out:

I barely remembered to get a picture before sticking the leftovers in the fridge for a brown bag lunch tomorrow. It was quite yummy, though the noodles are a little crunchier than the other, fattier brands, and I couldn't really wait very long for them to soften in the dressing... But both husband and I really enjoyed the flavors, and I will throw chicken into the mix in the future for a little added protein.

Chinese Cabbage Salad
Makes 12 cups
1 package preshredded cabbage
2 packages of ramen noodles--no seasoning
2 cups of shredded carrots
1 cup green onions
1 cup radishes, chopped
1 cup chopped cilantro
1/2 cup sesame seeds
1/2 cup sliced almonds
2 Tbsp. sesame oil
6 Tbsp. rice wine vinegar
4 tsp. sugar
3 Tbsp. soy sauce
Salt, to taste
Mix all the vegetables together in a bowl, break up the noodles into small bits, toss with the dressing and let sit for a little while so the flavors meld well... or, as long as you can before you can't help yourself and you must take a bite! Or two.
If anyone cares, I ran the calories for the whole batch and divided by the 12 cups I ended up with and it's approximately 140 calories a cup. Not too bad, considering...


  1. Yum! That sounds and looks very tasty. Easy, too. Thanks for sharing--this is one I'll definitely try.

  2. Where in the store do you find these noodles? With the other ramen noodles? I have been craving ramen for a few days, but can't justify the fat...

  3. man, I LOVE that salad! I think I'll make it Sunday and toss in some roasted chicken :-)


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