Layered Noodle Salad

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Layered Noodle Salad 

 

2 cartons (8 oz. ea.) dairy sour cream

1 cup bottled peanut sauce

1/4 tsp. cayenne pepper, optional

1 pkg. (6 to 7 oz.) rice sticks, broken

2 cups fresh snow pea pods, trimmed

8 cups shredded Napa cabbage

1 cup (1/2 of a medium) daikon, cut into thin bite size strips

4 cups packaged shredded broccoli (broccoli slaw mix)

1 cup fresh cilantro leaves

1/2  cup coarsely chopped peanuts

 

1. In a medium bowl combine the sour cream, peanut sauce and, if desired,

cayenne pepper; set aside.

Prepare rice sticks according to package directions. Drain. Rinse with cold

water; drain well. Set aside.

Cook pea pods, covered, in a small amount of boiling salted water for 2

minutes until crisp-tender. Drain.

Rinse with cold water; drain well. Set aside.

 

2. In a 4-1/2 to 6 quart clear glass bowl or two 3 quart rectangular baking

dishes layer the Napa cabbage,

rice sticks, pea pods, daikon, shredded broccoli, and cilantro. Carefully

spread the sour cream mixture

over the cilantro. Sprinkle the peanuts over the sour cream mixture. Cover

and chill until ready to serve or

up to 8 hours. If serving in a large bowl, toss before serving. If serving in

baking dishes, cut through mixture

with knife into serving-size portions.

 

Makes 12 to 16 servings.

 

Nutrition Information:

Per serving = calories 246, total fat 14 g, sat fat 6 g, monounsaturated fat

4 g,

polyunsaturated fat 1 g, cholesterol 17 mg, sodium 365 mg, carbs 26 g,

total sugar 4 g, fiber 5 g, protein 6 g, vitamin C 94%, calcium 12%, iron 6%.