“This recipe was in Cooking Light Magazine. I haven't tried it yet, but it sounds very interesting.”
READY IN:
15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a medium nonstick skillet over medium heat. Add Almonds, sunflower seed kernels, and noodles to pan. Cook 3 minutes or until lightly toasted stirring frequently.
  2. Combine vinegar, broth, sugar, oil, salt and pepper in a small bowl, stirring with whisk.
  3. Combine toasted noodle mixture, green onions and slaw in a large bowl. Add vinegar mixture, tossing well to combine.
  4. Let stand 5 minutes before serving.

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