Healthy Crunchy Asian Ramen Salad

Name: Healthy Crunchy Asian Ramen Salad
Total time: 30 min
Yield: 24
Ingredients: 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

(5.0)

By Adam Fisher

Published 2/20/2023

Dietitian Reviewed: Christina Wright, RD, LDN

Approved for These Diets:

Heart Healthy | Diabetic | Vegetarian

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.

Total Time

30 minutes

Servings

24

Calories

108

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How to Make Crunchy Asian Ramen Salad

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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Nutrition Facts

Serving Size:

1 cup

108

Calories

8

g

Fat

0

mg

Cholesterol

54

mg

Sodium

8

g

Carbs

1

g

Sat. Fat

2

g

Fiber

2

g

Protein

3

g

Sugars

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Healthy Crunchy Asian Ramen Salad

Ingredients

How to Make Crunchy Asian Ramen Salad

Step 1

Step 2

Step 3

Step 4

Nutrition Facts

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