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Oriental zucchini salad.

1/3 cup sliced almonds 1/4 cup rice vinegar or cider vinegar 1/4 cup thinly sliced green onions 3 tablespoons soy sauce 1 tablespoon soy sauce or salad oil 1 tablespoon Oriental sesame oil or salad oil 2 tablespoons sugar 5 medium-size (about 1 1/2 lb. total) zucchini 1 package (3 oz.) instant Oriental noodle soup mix; save seasoning packet for other uses

In a 6- to 8-inch frying pan over medium heat, stir almonds often until pale gold, 3 to 4 minutes. Set aside.

In a wide, shallow salad bowl, combine vinegar, onions, soy sauce, sesame oil, and sugar.

With a shredder (regular or Oriental), make thin lengthwise strands of zucchini. Break noodles into small chunks.

Add zucchini, noodles, and almonds to bowl with dressing; mix and serve at once. (On standing, the salad ingredients get limp and soggy.) Serves 6.

Per serving: 150 cal.; 4.3 g protein; 7.8 g fat (0.6 g sat.); 18 g carbo.; 607 mg sodium; 0 mg chol.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Jacobson, Simone
Article Type:Column
Date:Jun 1, 1992
Previous Article:Soft sesame biscuits.
Next Article:Grapefruit, raspberry, and avocado salad.

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