Salmon Noodle Salad with Sweet Soy Dressing
A quick homemade dressing tossed with noodles, cabbage, and orange sections makes a fresh and flavorful salad.
Ingredients
- 1 (5 oz) pouch Chicken of the Sea® Pink Salmon, Skinless & Boneless
- 1/3 cup rice vinegar or apple cider vinegar
- 1/4 cup sugar
- 2 1/2 Tablespoons vegetable oil
- 2 Tablespoons honey
- 2 Tablespoons low-sodium soy sauce
- 1 Tablespoon butter or margarine
- 1 (5 oz) package Japanese curly noodles (chukka soba), crumbled
- 1/4 cup slivered almonds, toasted
- 2 Tablespoons sunflower seeds
- 8 cups shredded Napa cabbage
- 2 cups shredded carrots
- 1 cup thinly sliced green onions
- 1 can mandarin oranges, drained
- 1/4 cup chopped fresh mint
- Black pepper, to taste
Nutrition Facts
calories
323
total fat
12.8g
saturated fat
2.1g
trans fat
0g
cholesterol
13mg
sodium
478mg
total carbohydrates
45g
fiber
4g
total sugars
20g
protein
11g
vitamin d
18%
calcium
18%
iron
13%
potassium
144%
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.
Nutrition Facts
calories
323
total fat
12.8g
saturated fat
2.1g
trans fat
0g
cholesterol
13mg
sodium
478mg
total carbohydrates
45g
fiber
4g
total sugars
20g
protein
11g
vitamin d
18%
calcium
18%
iron
13%
potassium
144%
