Asian Noodle and Vegetable Salad

Asian Noodle and Vegetable Salad
Cook'n with Pillsbury
Makes 6 servings

SALAD
1 (1-pound) package frozen broccoli, carrots and water chestnuts
3 cups shredded cabbage
1/4 cup sliced green onions

DRESSING
2 tablespoons oil
1 tablespoon cider vinegar
4 teaspoons sugar
1 (3-ounce) package oriental-flavor instant ramen noodles soup mix
1 tablespoon sesame seeds, toasted

1. Cook vegetables as directed on package until crisp-tender. Drain; rinse with cold water to cool. In large bowl, combine vegetables, cabbage and onions.

2. In small jar with tight-fitting lid, combine oil, vinegar, sugar and seasoning packet from soup mix; shake well. Pour over vegetable mixture; toss to coat. Cover; refrigerate at least 1 hour to blend flavors.

3. Just before serving, break noodles into pieces. Add noodle pieces and sesame seed to salad; toss to combine.

TIP: * To toast sesame seed, spread in small nonstick skillet; stir over medium-high heat for 1 to 2 minutes or until light golden brown.