CHINESE CABBAGE SALAD
Well, somebody had to do it…poor little thing was drowning in oil, salt and sugar.
I kept all the same flavors, but reduced the oil by almost ALL (the original recipe called for 1 cup…AKKKK) and used a whole lot less salt.
Still super crunchy and flavorful, but now lightly dressed instead of drenched.
It’s so good and always a hit!
1 1/2 tablespoons butter
1/3 cup sesame seeds
1/3 cup sliced almonds
1 package ramon noodles, broken – minus the spice packet
1 small head of cabbage, chopped or sliced fine
1 bunch green onions, sliced – green parts only
4 tablespoons Splenda
1 tablespoon freshly ground black pepper
4 tablespoons canola oil or olive oil
1 1/2 teaspoons salt – or to taste
7 tablespoons rice wine vinegar – original
In a frying pan, over medium heat, melt the butter; saute the sesame seeds, almonds, and broken ramen noodles until golden brown. Set aside to cool completely.
In a large bowl combine the cabbage and green onions. In a blender or food processor emulsify the Splenda, pepper, oil, salt, and rice wine vinegar until creamy. Pour over the cabbage and toss. Add the sesame mixture and toss. Add more salt to taste, if necessary. Serve immediately. Makes a TON! (Okay, okay…I actually did the stats for 10 servings.)
Per Serving: 97 Calories; 2 g Protein; 8 g Tot Fat; 6 g Carb; 2 g Fiber; 2 g Sugar; 255 mg Sodium