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RECIPE 33 1/3 Woodles Noodle Cakes 25 Cups Red Cabbage INGREDIENTS DIRECTIONS
SERVINGS: 50 PREP TIME: 10 MINS COOK TIME: 5 MIN
1. Cook Woodles according to package directions and drain. 2. To prepare sauce: In a bowl, combine sunbutter, ginger, rice vinegar, brown sugar, and cayenne (if using). 3. Whisk well. Gradually add in warm water until there is a smooth and pourable consistency. Less or more water may be needed. 4. To assemble the salad, mix noodles with sauce and divide noodles evenly into 3 serving containers, top each noodle base with 1/4 cup cucumbers, 1/2 cup red cabbage, 1/4 cup of carrots, and 1/4 cup edamame. 5. Salad can be served as is or mixed together.
12 1/2 Cups Matchstick Carrots 12 1/2 Cup Cucumbers, cut in half and sliced 121/2 Cups Edamame, prepared 55 oz Sunbutter 1 Cup Low Sodium Soy Sauce 2.2.5 oz Ginger, grated 2 Cups Rice Vinegar 15 oz Brown Sugar 1/3 Cup Siracha or 2 Tbsp Cayenne (optional) 4 Cups Warm water
NOTES Recipe provides 2 M/MA, 2 GR, 3/4 Cup Other Vegetable, 1/4 Cup Red/Orange Vegetable Per 1 Serving: 543 cal, Total Fat 29g, Saturated Fat 3g, Trans fat 0g, Cholesterol 0mg, Sodium 605 mg, Total Carbohydrate 57g, Dietary Fiber 10g, Total Sugars 13g, Includes 7g added sugars, Protein 19g
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