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Nutrition Facts
Serving Size 1 (326g) Recipe makes 2 servings
Calories 188
Calories from Fat 78		(41%)
Amount Per Serving		%DV
	Total Fat 8.8g	13%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 5.5g
	Trans Fat 0.0g
Cholesterol 3mg		1%
Sodium 61mg		2%
Potassium 827mg		23%
Total Carbohydrate 23.9g		7%
	Dietary Fiber 7.0g	27%
	Sugars 9.1g
Protein 8.6g		17%
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Chinese Salad

Recipe #258652 | 15 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Carol in Oz
Oct 12, 2007

My version of Chinese salad, fresh and crispy with a nice crunch from the toasted nuts and crispy noodles. A commercial honey-soy dressing gives a great salty/sweet taste that compliments this salad.

SERVES 2 -4 (change servings and units)

Ingredients

1 1/2 cups bean sprouts, fresh
3-4 cups Chinese cabbage, I use sugarloaf
1/4 cup roasted sunflower seeds, shelled of course
1/4 cup crispy hokkein noodles
2 carrots, julienned
1/4 English cucumber, bite sized chunks
2 green onions, sliced on the diagonal
honey soy dressing (Kraft makes an excellent one)

Directions

1
Thinly slice cabbage.
2
Toss in bean sprouts, julienned carrots, cucumbers and green onions.
3
Just prior to serving toss through the crispy noodles and toasted nuts so they don't go soggy.
4
Add salad dressing to taste and enjoy!
5
If you want this as a main dish, add cooked, crumbled chicken mince or shredded chicken for a nicely rounded meal.