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Crunchy Asian Ramen Salad

Heart Healthy Crunchy Asian Ramen Salad Recipe

                   
Crunchy Asian Ramen Salad
This satisfyingly crunchy Asian-inspired salad is packed with fresh, crisp and colorful vegetables and tossed with a healthy sweet-savory sesame maple vinaigrette. Perfectly toasted ramen, almonds and sunflower seeds add layers of texture and nutrients for a flavorful and full-bodied bite.
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Ingredients
Recipe yields 24 servings
1/2 cup extra virgin olive oil
1/4 cup apple cider vinegar
1/4 cup maple syrup
2 tsp reduced sodium soy sauce
1 tsp toasted sesame oil
1 garlic clove, minced
1/2 tsp ground ginger
1/2 tsp ground black pepper
1/4 tsp salt
6 oz low-sodium dried ramen, crumbled, toasted and divided
1/2 cup unsalted sliced almonds, toasted and divided
1/2 cup hulled unsalted sunflower seeds, toasted and divided
1 small red cabbage (about 1 lb), thinly sliced
1/2 small green cabbage (about 8 oz), thinly sliced
1 large carrot, peeled and grated
6 green onions, thinly sliced
2 tsp toasted sesame seeds
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Directions
Step 1

Preheat oven to 325°F. Line a large rimmed baking sheet with parchment paper. Remove the seasoning packets from the ramen noodles and discard. Place the ramen in a zip-top plastic bag and crumble by lightly hitting with a small rubber mallet or meat tenderizer; transfer onto the baking sheet. Add the almonds and sunflower seeds to the baking sheet; stir and spread into an even layer. Place in the oven and bake for 8 minutes, stirring halfway through, until lightly golden brown. Remove from the oven and transfer the mixture to another large rimmed baking sheet; spread into an even layer and let cool.

Step 2

Place the olive oil, vinegar, maple syrup, soy sauce, sesame oil, garlic, ginger, black pepper and salt in a medium mixing bowl. Whisk vigorously until well combined.

Step 3

In a large mixing bowl, combine the red and green cabbage, carrot, green onions, sesame seeds, half the toasted ramen mixture and half the dressing and toss to combine.

Step 4

For serving, top the salad with the remaining ramen mixture and serve the other half of the dressing on the side.

Time: 30 minutes
Servings: 24
Calories: 108
Make this for: Healthy Kids
Dietary Review:
dietary-image
Christina Wright, RD, LDN
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1 cup
Per serving:
calories:108
total fat:8g
sat fat:1g
cholesterol:0mg
sodium:54mg
total carb:8g
fibers:2g
sugars:3g
proteins:2g

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Heart Healthy Crunchy Asian Ramen Salad Recipe
Ingredients
Recipe yields 24 servings
1/2 cup extra virgin olive oil
1/4 cup apple cider vinegar
1/4 cup maple syrup
2 tsp reduced sodium soy sauce
1 tsp toasted sesame oil
1 garlic clove, minced
1/2 tsp ground ginger
1/2 tsp ground black pepper
1/4 tsp salt
6 oz low-sodium dried ramen, crumbled, toasted and divided
1/2 cup unsalted sliced almonds, toasted and divided
1/2 cup hulled unsalted sunflower seeds, toasted and divided
1 small red cabbage (about 1 lb), thinly sliced
1/2 small green cabbage (about 8 oz), thinly sliced
1 large carrot, peeled and grated
6 green onions, thinly sliced
2 tsp toasted sesame seeds
Directions
Step 1

Preheat oven to 325°F. Line a large rimmed baking sheet with parchment paper. Remove the seasoning packets from the ramen noodles and discard. Place the ramen in a zip-top plastic bag and crumble by lightly hitting with a small rubber mallet or meat tenderizer; transfer onto the baking sheet. Add the almonds and sunflower seeds to the baking sheet; stir and spread into an even layer. Place in the oven and bake for 8 minutes, stirring halfway through, until lightly golden brown. Remove from the oven and transfer the mixture to another large rimmed baking sheet; spread into an even layer and let cool.

Step 2

Place the olive oil, vinegar, maple syrup, soy sauce, sesame oil, garlic, ginger, black pepper and salt in a medium mixing bowl. Whisk vigorously until well combined.

Step 3

In a large mixing bowl, combine the red and green cabbage, carrot, green onions, sesame seeds, half the toasted ramen mixture and half the dressing and toss to combine.

Step 4

For serving, top the salad with the remaining ramen mixture and serve the other half of the dressing on the side.

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