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Colette & Cassi's Country Kitchen!

Oriental Salad

For 12 servings

• 1/3 cup rice or cider vinegar

• 1/4 cup sugar

• 2-1/2 tablespoons vegetable oil

• 2 tablespoons honey

• 2 tablespoons low-sodium soy sauce

• 1 tablespoon butter or stick margarine

• 1/4 cup slivered almonds, toasted

• 2 tablespoons sunflower seed kernels

• 2 (5-ounce) packages Japanese curly noodles (chuka soba), crumbled

• 8 cups shredded napa (Chinese) cabbage

• 2 cups shredded carrot

• 1 cup thinly sliced green onions

1. Combine first 5 ingredients in a small saucepan. Bring to a boil, and cook for 1 minute, stirring constantly. Spoon mixture into a bowl; cover and chill.

2. Melt butter in a large nonstick skillet over medium-high heat. Add almonds, sunflower kernels, and noodles; cook 3 minutes or until lightly toasted, tossing occasionally. Spoon mixture into a large bowl; cover and chill. Add vinegar mixture to noodle mixture; let stand 15 minutes. Add cabbage, carrot, and onions, tossing to coat. Yield:12 servings (serving size: 3/4 cup).

CALORIES 183 (30% from fat); FAT 6.1g (sat 1.4g, mono 2g, poly 2.4g); PROTEIN 4.4g; CARB 29g; FIBER 2g; CHOL 3mg; IRON 1.1mg; SODIUM 259mg; CALC 68mg

http://my.webmd.com/content/article/55/65522