Broccoli Slaw aiwth Oranges and Crunchy Noodles

from Cooking Light

Slaw:
6 C thinly sliced napa cabbage
1 C diagonally sliced celery
1 C finely chopped broccoli florets
1/2 C grated carrot (1 medium)
1/4 C thinly sliced green onions
1/4 C unsalted sunflower seed kernels
1 5 oz can whole water chestnuts, drained and chopped

Dressing:
1/4 C low sodium soy sauce
3 T rice vinegar
1 T fresh lime juice
1 T honey
1 t crushed red pepper
1/8 t ground ginger
1 garlic clove, crushed
1/3 C canola oil

Remaining ingredients:
1 C fresh orange sections
1/4 C sliced almonds, toasted
1 3 oz package ramen noodles, crumbled and toasted (discard seasoning packet)

1. To prepare slaw, combine the first 7 ingredients in a large bowl, toss well to combine.

2. To prepare dressing, combine soy sauce and next 6 ingredients (through garlic) to a small bowl, stirring with a whisk. Gradually add oil to soy sauce mixture, stirring constantly with a whisk. Drizzle dressing over slaw, tossing gently to coat. Top slaw with oranges, almonds, and nodles.

Yield: 12 servings