Asian

Cold Asian Noodle Salad is for Dinner.

Cold Asian Noodle Salad takes several minutes to prepare.

Cold Asian Noodle Salad takes several minutes to cook.

Cold Asian Noodle Salad makes 8 servings.

The ingredients for Cold Asian Noodle Salad are:

6 Cups Bagged Coleslaw Mix (shredded cabbage/carrots)
12 oz boneless/skinless Chicken breast
3 Green Onion sliced
1 Pkg Udon Noodles
8 Tsp Sunflower Seeds (salt free)

Dressing Ingredients:
1/4 Cups Sugar
1/4 tsp. Salt
1/2 tsp. black pepper
1/3 C Light Seasoned Rice Vinegar
2 tbs Extra Light Olive Oil
1/3 C Cider Vinegar
2 Tbs diced fresh Ginger
1 diced Jalapeno (optional)
2 Tbs Light Soy Sauce

Here is how you make Cold Asian Noodle Salad:

Grill or broil chicken breast and set aside to cool completely. When cool, dice and set aside until salad is done.Cook Udon noodles according to directions, rinse in cool water and set aside as well. These will be added at the end.Whisk all dressing ingredients together in a small bowl and pour over shredded cabbage, toss well to coat. Add green onions, noodles and chicken to bowl, toss well once again. Salad will taste best if left to chill at this stage for up to an hour but it is definitely not required.Top with 2tsp sunflower seeds each right before serving. Serving size is approximately 1.5-2 cups each depending on fineness of cabbage shreds and thickness of noodles.Leftovers the next day are superb so don't hesitate to "make too much"!Number of Servings: 8Recipe submitted by SparkPeople user AERYNEA.

The nutritional information for Cold Asian Noodle Salad is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 200.3

• Total Fat: 8.3 g
• Cholesterol: 24.7 mg
• Sodium: 263.2 mg
• Total Carbs: 20.2 g
• Dietary Fiber: 4.0 g
• Protein: 13.5 g

Cold Asian Noodle Salad is Asian cuisine.