Asian Style Noodle Slaw
on September 28, 2011
This crunchy salad is made with dry ramen noodles, which are toasted along with almonds for extra crunch. Because it’s high in sodium, use only half the seasoning packet to flavour the vinaigrette, or ditch it altogether.
1 package ramen noodles (any flavour)
1/4 cup (60 ml) sliced or slivered almonds
½ lb presliced cabbage slaw
1/4 bag broccoli slaw
1 carrot, coarsely grated
1/2 apple, coarsely grated (don’t peel it)
1/4 cup canola oil 60 ml
2 tbsp rice vinegar 30 ml
2 tbsp sugar 30 ml
1/2 seasoning packet (optional)
1. Break up the dry ramen noodles while they’re still in the bag, then spread them out on a rimmed baking sheet along with the almonds.Toast in a preheated 350°F oven for 10 minutes, or until pale golden, stirring once or twice. Set aside to cool completely.
2. Toss the coleslaw and broccoli slaw in a medium bowl. Add the carrot, apple and cooled noodle mixture and toss to combine.
3. To make the dressing: Shake all the ingredients together in a jar and drizzle over the salad; toss to combine. Serve immediately.
220 calories, 14 g fat (1.9 g saturated fat, 8.5g monounsaturated fat, 3.5 g polyunsaturated fat), 10.5 g carbohydrates, 0 mg cholesterol, 4 g protein, 3 g fibre.