Ingredients
1 1/2
cups frozen baby sweet peas (from 1-lb bag)
4 1/2
cups shredded red or green cabbage (1 medium head)
5
medium green onions, thinly sliced including tops (about 1/3 cup)
1
can (11 oz) whole kernel sweet corn, drained
1
jar (4.5 oz) sliced mushrooms, undrained
1
package (3 oz) instant Oriental noodles with chicken-flavor seasoning packet
1/4
cup tarragon vinegar
1/4
cup vegetable oil
3
tablespoons sugar
1/2
teaspoon pepper
1/2
cup slivered almonds, toasted*
2
tablespoons sesame seed, toasted**
Preparation
Cook peas as directed on bag. Drain; cool 10 minutes. In large bowl, mix cooled peas and remaining salad ingredients.
In small bowl, mix contents of seasoning packet from noodles, vinegar, oil, sugar and pepper until well blended. Pour dressing over salad; toss to coat. Refrigerate until chilled, at least 2 hours.
Break noodles into 3/4-inch pieces. Before serving, stir noodles, almonds and sesame seed into salad. Garnish with leaf of red cabbage, if desired.
