Enjoy this crisp and delicious salad for lunch. Make it even more satisfying by adding mandarin orange slices and grilled chicken or tofu.
| 3⁄4 | c | + 2 tbsp. olive oil (divided) |
| 1 | 4oz. package rice noodles (broken) | |
| 1 | medium size head Napa Chinese cabbage (shredded) | |
| 5 | scallions (chopped) | |
| 2 | tbsp | soy sauce |
| 1 | c | Stonyfield Organic Fat Free Plain Yogurt |
| 1⁄2 | c | sugar |
| 1⁄2 | c | cider vinegar |
| 1⁄4 | c | Sesame seeds |
| 1⁄4 | c | slivered almonds |
Combine yogurt, sugar, 3/4 cup olive oil, soy sauce and cider vinegar to make dressing and refrigerate.
Dressing can be made the day before.
Brown noodles, sesame seeds and almonds in 2 tbsp.
olive oil and drain on paper towel.
Set aside.
Shred cabbage and combine with onions and add noodles, sesame seed and almonds.
Toss with dressing and refrigerate for 20 minutes before serving.