Ingredients
Ramen Salad
14 ounces coleslaw mix
2 3 ounce packages dry ramen noodles broken into pieces seasoning packet discarded
1 cup matchstick carrots
½ cup sliced green onions
1 cup slivered almonds toasted
Ramen Salad Dressing
½ cup olive oil
¼ cup rice vinegar
2 tablespoons honey
2 cloves minced garlic
1 tablespoon minced ginger
1 teaspoon sesame oil
Salt and pepper to taste
Instructions
In a mason jar with a tight fitting lid combine the olive oil, rice vinegar, honey, minced garlic, ginger, and sesame oil. Shake the dressing well to combine. Season with salt and pepper to taste.
Break up the ramen noodles and add them to a bowl with the coleslaw mix, carrots, green onions, and toasted almonds. Discard the ramen seasoning packets. Drizzle the salad with the dressing and toss to combine.
Notes
Break up the noodles in the package using your hands or the heavy end of a table knife or spoon.
For extra crunch and flavor toast the almond slivers or sliced almonds before adding them to the salad. It adds great flavor to the salad.
If pushed for time, substitute ready-to-go coleslaw mix or broccoli slaw.
Leftovers can be stored in an airtight container in the fridge for up to 3 days, but remember that the noodles will soften.
Nutrition
Calories: 244kcal | Carbohydrates: 13g | Protein: 4g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.003g | Sodium: 28mg | Potassium: 258mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2784IU | Vitamin C: 21mg | Calcium: 68mg | Iron: 1mg