Salmon Noodle Salad with Sweet Soy Dressing A quick homemade dressing tossed with noodles, cabbage, and orange sections makes a fresh and flavorful salad. Total Time 45 minutes Servings 6 servings Ingredients Share 1 (5 oz) pouch Chicken of the Sea® Pink Salmon, Skinless & Boneless1/3 cup rice vinegar or apple cider vinegar1/4 cup sugar2 1/2 Tablespoons vegetable oil2 Tablespoons honey2 Tablespoons low-sodium soy sauce1 Tablespoon butter or margarine1 (5 oz) package Japanese curly noodles (chukka soba), crumbled 1/4 cup slivered almonds, toasted2 Tablespoons sunflower seeds8 cups shredded Napa cabbage2 cups shredded carrots1 cup thinly sliced green onions1 can mandarin oranges, drained1/4 cup chopped fresh mintBlack pepper, to taste Instructions In a small saucepan, combine vinegar, sugar, oil, honey, and soy sauce. Bring to a boil, and cook 1 minute; stir constantly. Spoon mixture into a bowl to cool. Meanwhile, in a large skillet, over medium-high heat, melt butter. Sauté noodles, almonds and sunflower seeds until lightly toasted. Transfer noodle mixture into a large bowl and cool for at least 15 minutes. Add vinegar mixture to noodles; let stand 15 minutes.Add salmon, cabbage, carrot, onions and oranges, tossing gently to coat. Top with mint and black pepper to taste. In this Recipe: Pink Salmon Packet