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Asian Coleslaw
1 package (3 oz.)
ramen noodles
(shrimp, chicken, or
vegetable flavor)
1
⁄2 large head (about
1 lb.) Napa cabbage,
cored
1
⁄2 medium red onion
1
⁄3 cup salted sunflower
seeds
Dressing
1
⁄4 cup vegetable oil
2 tablespoons rice
vinegar or rice wine
2 tablespoons sugar
Remove and reserve seasoning packet from noodles.
Crumble noodles and place on baking sheet. Bake
at 375°F 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 flavors.
Yield: 12 servings (
1
⁄2 cup 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.
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