Rice Noodle Salad

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Enjoy this crisp and delicious salad for lunch. Make it even more satisfying by adding mandarin orange slices and grilled chicken or tofu.

390
Calories
28g
Fat
4g
Protein

Ingredients

3/4 c + 2 tbsp. olive oil (divided)
1 4oz. package rice noodles (broken)
1 medium size head Napa Chinese cabbage (shredded)
5 scallions (chopped)
2 T soy sauce
1 c Stonyfield Organic Fat Free Plain Yogurt
1/2 c sugar
1/2 c cider vinegar
1/4 c Sesame seeds
1/4 c slivered almonds
Nutrition Information: 
Calories: 
390
Calories from Fat: 
260
Total Fat: 
28g
Saturated Fat: 
3.5g
Sodium: 
160mg
Total Carbohydrate: 
30g
Dietary Fiber: 
2g
Sugars: 
15g
Protein: 
4g

Preparation:

Step 1

Combine yogurt, sugar, 3/4 cup olive oil, soy sauce and cider vinegar to make dressing and refrigerate.

Step 2

Dressing can be made the day before.

Step 3

Brown noodles, sesame seeds and almonds in 2 tbsp.

Step 4

olive oil and drain on paper towel.

Step 5

Set aside.

Step 6

Shred cabbage and combine with onions and add noodles, sesame seed and almonds.

Step 7

Toss with dressing and refrigerate for 20 minutes before serving.

Ingredients

3/4 c + 2 tbsp. olive oil (divided)
1 4oz. package rice noodles (broken)
1 medium size head Napa Chinese cabbage (shredded)
5 scallions (chopped)
2 T soy sauce
1 c Stonyfield Organic Fat Free Plain Yogurt
1/2 c sugar
1/2 c cider vinegar
1/4 c Sesame seeds
1/4 c slivered almonds
Nutrition Information: 
Calories: 
390
Calories from Fat: 
260
Total Fat: 
28g
Saturated Fat: 
3.5g
Sodium: 
160mg
Total Carbohydrate: 
30g
Dietary Fiber: 
2g
Sugars: 
15g
Protein: 
4g

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