This cabbage salad is a symphony of contrasting textures and harmonious flavors.
Ingredients
12 cups chopped green onions (including tops)
2 cups finely chopped tender baby collards
16 ounces shredded green cabbage and carrots (packaged slaw mix)
1 cup slivered almonds
1 cup unsalted sunflower seeds
2 packages (3 ounces each) chicken flavored ramen noodles
1 cup frozen English peas
1 cup frozen whole kernel corn
½ cup Sweeta®
1/2 cup rice vinegar
¾ cup olive oil
¼ cup pineapple juice
2 tablespoons lemon juice
½ teaspoon ground red pepper
Preparation
·Be sure to chop the green onions and collards very finely.
·In a large bowl combine the onions, collards, slaw mix, almonds, and seed.
·Crumble the noodles and stir them into the mix. Add the peas and corn.
·Place the seasoning packets from the noodles in the blender with the remaining ingredients. Blend until combined.
·Stir the dressing into the solid ingredients.
·Transfer the salad into the salad bowl.
·Cover and refrigerate at least 2 hours before serving.
Equipment/Utensils
• Cutting board • Scissors • Knife • Large missing bowl • Blender • Tall, clear
3-quart salad bowl • Plastic wrap
Serving This Delicious Salad
The nutritional value is calculated for 24 half-cup servings, but large servings can be eaten as an entire meal.
Amazing Cookbook: Flavored with Love
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