Oriental Noodle Salad (Lowfat)

Course : Salads
Serves: 8
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2 package ramen noodle soup mix -- baked
1/2 cup slivered almonds
2 tablespoons sesame seeds
1 tablespoon canola oil
4 cup cabbage -- shredded (4 cups)
2 medium carrots -- shredded(1-1/2 cups)
1 bunch scallions -- chopped(1 cup)
1/4 cup orange juice
1/4 cup cider vinegar
2 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon toasted sesame oil

Preparation / Directions:

Preheat oven to 350*F. Crumble ramen noodles onto a large baking sheet with sides(discard seasoning packets) Add almonds, sesame seeds and oil; toss to coat. Bake for 10 minutes. Stir, then bake for 5 minutes more or until noodles are golden brown. Let cool on pan on a wire rack Just before serving in a large bowl, combine ccabbage, carrots and scallions. Add toasted noodle mixture and dressing; mix well.

1 Kitchen's say:
  (5 3/4 Stars!)
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