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Crunchy Asian Slaw

Prep time 10 mins
Chill time 1 hr
Yield 8 servings (serving size: 1 cup)
Before opening the ramen noodles, gently crush them while they're still in the bag. Remove the seasoning packet before sprinkling the crushed noodles over the cabbage mixture.

Ingredients

  • 8 cups thinly sliced Savoy cabbage (about 1 head)
  • 1 cup julienne-cut carrot
  • 3/4 cup sliced green onions (about 4)
  • 1 (3-ounce) package ramen noodles, uncooked and crumbled (omit seasoning packet)
  • 1 tablespoon sliced almonds, toasted
  • 1 tablespoon unsalted sunflower seeds, toasted
  • 2 teaspoons sesame seeds, toasted
  • 1/3 cup seasoned rice vinegar
  • 3 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 2 teaspoons dark sesame oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Nutrition Information

  • calories 140
  • fat 5.7 g
  • satfat 0.8 g
  • protein 3.2 g
  • carbohydrate 19.6 g
  • cholesterol 0 mg
  • iron 1.8 mg
  • sodium 232 mg
  • caloriesfromfat 36 %
  • fiber 3.3 g
  • calcium 39 mg

How to Make It

  1. Combine first 3 ingredients in a large bowl; toss well. Sprinkle with noodles, almonds, sunflower seeds, and sesame seeds; toss gently.

  2. Combine vinegar and remaining 5 ingredients in a small bowl; stir with a whisk. Pour vinegar mixture over cabbage mixture; toss well. Cover and chill 1 hour. Toss gently just before serving.

Oxmoor House Healthy Eating Collection