Asian Ramen Salad

• servings: 6 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

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

Directions

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.

Nutrition

• Calories: 394 kcal
• Total Fat: 27 g
• Saturated Fat: 5 g
• Unsaturated Fat: 21 g
• Trans Fat: 0.003 g
• Sodium: 1090 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 3 g
• Total Sugars: 11 g
• Protein: 8 g