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Asian Coleslaw
1 package (3 oz. [85 g])
Ramen Noodles
(shrimp, chicken, or
vegetable flavour)
1
⁄2 large head (about
1 lb. [455 g]) Napa
cabbage, cored
1
⁄2 medium red onion
1
⁄3 cup (80 ml) salted
sunflower seeds
Dressing
1
⁄4 cup (60 ml)
vegetable oil
2 tablespoons (30 ml)
rice vinegar or rice
wine
2 tablespoons (30 ml)
sugar
Remove and reserve seasoning packet from noodles.
Crumble noodles and place on baking sheet. Bake at
375°F (191°C) for 5 minutes, or until toasted. Cool.
Position 2 mm slicing disc in work bowl. Add
cabbage and onion in batches, cutting to fit feed
tube if necessary. Process to slice. Remove to large
mixing bowl. Add sunflower seeds and noodles;
toss to mix.
Exchange slicing disc for multipurpose blade in
work bowl. Add oil, vinegar, sugar, and contents of
seasoning packet. Process until blended and sugar is
dissolved, 10 to 15 seconds. Pour dressing over
salad. Toss to coat.
Chill at least 1 hour before serving to blend flavours.
Yield: 12 servings (
1
⁄2 cup [120 ml] per serving).
Per Serving: About 110 cal, 2 g pro, 9 g carb,
8 g total fat, 1.5 g sat fat, 0 mg chol, 115 mg sod.