Serves: 8
Total Calories: 191

Dressing
1/4 cup red wine vinegar
2 tablespoons sugar
1 1/2 tablespoons soy sauce
1 tablespoon vegetable oil
1/2 teaspoon salt
1/8 teaspoon black pepper
dash garlic powder
Salad
3 cups cabbage finely shredded (about 1 lb.)
1 cup snow pea fresh cooked crisp-tender, cooled, and halved
1/4 cup water chestnut sliced, halved
1/4 cup green onion sliced, including some green
1 carrot small cut in 1-inch matchstick pieces (optional)
1 (3-ounce) package ramen noodle uncooked instant oriental
2 tablespoons sesame seeds toasted

In a small bowl, stir vinegar, sugar, soy sauce, oil, salt, pepper, and garlic powder until blended.

Place cabbage, snow peas, water chestnuts, and green onions in a medium serving bowl. Place carrots in a small saucepan with 1/2 inch boiling water. Bring to a boil over medium heat, cover, and cook 3 minutes or until crisp-tender drain. Rinse with cold water until cooled drain well and add to cabbage mixture. Pour dressing over salad toss. Cover and chill 1 hour.

Remove seasoning packet from oriental noodle package and reserve for another use. Crumble noodles add to cabbage mixture and toss. Sprinkle with sesame seeds.

Nutritional Facts:

Serves: 8
Total Calories: 191
Calories from Fat: 68

More Recipes from the Farmer's Market Cookbook:
Broccoli Salad
Greek Salad
Marinated Zucchini Salad
Mediterranean Orange-Onion Salad
Melon Ambrosia Salad
Old-Fashioned Cole Slaw
Oriental Cabbage Salad
Spinach Salad with Walnut Dressing
Swedish Cucumber Salad