Asian Noodle Salad

Menu Part: 
Cuisine Type: 
20 servings

This salad combines the best of both worlds by delivering the health of a salad with the fun of Asian noodles.


24 cups cooked lo mein noodles or spaghettini
13 cups bottled low-fat Asian dressing, divided
40 cups Napa or Chinese cabbage, shredded
5 cups red cabbage, shredded
5 cups carrots, shredded
5 cups water chestnuts, sliced
5 cups green onions, sliced
1 43-oz. pouch Chicken of the Sea Premium Yellowfin Light Tuna
Mandarin orange slices for garnish (optional)
Black or white toasted sesame seeds for garnish (optional)


1. In bowl, toss noodles with 1/3 of dressing. Evenly divide noodles onto plates; set aside.

2. In same bowl, mix together cabbages, carrots, water chestnuts and onions. Gently fold in tuna and remaining dressing into mixed vegetables; blend well.

3. Top noodles with tuna salad mixture. If desired, garnish with Mandarin orange slices and sesame seeds. Serve immediately.

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