Asian Ramen Salad

• porcje: 6 servings
• czas aktywny: 10 minutes
• całkowity czas: 20 minutes

Składniki

2 packages ramen noodles (flavor packets removed)

1/4 cup sliced almonds

1/2 head green cabbage (sliced, 2 cups)

1/2 head purple cabbage (sliced, 2 cups)

1/2 cup shredded carrots

1/4 cup green onions (chopped)

3/4 cup shelled edamame

1/4 cup rice vinegar

1/2 cup olive oil

3 Tablespoons soy sauce

3 Tablespoons Honey

1 garlic clove minced

1 teaspoon sesame oil

1 teaspoon sesame seeds

salt and pepper

Wskazówki

Preheat oven to 350 degrees. Crush up the ramen noodles and lay them on a sheet pan with the almonds. Toast until lightly brown for 10 minutes.

In a large bowl, add the cabbage, carrots, green onions, edamame, ramen, and almonds.

To make the dressing: Whisk together the rice vinegar, olive oil, soy sauce, honey, garlic, sesame oil and seeds.

Pour over the salad and toss until it is combined.

Wartości Odżywcze

• Kalorie: 394 kcal
• Tłuszcz Całkowity: 27 g
• Tłuszcz Nasycony: 5 g
• Tłuszcz Nienasycony: 21 g
• Tłuszcz Trans: 0.003 g
• Sód: 1090 mg
• Węglowodany Całkowite: 32 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 11 g
• Białko: 8 g