Asian Ramen Noodle Salad
Makes 6 Servings
By Sarah Gilks
With warm weather and sunshine we tend to spend more time outside enjoying activities and getting together with family and friends. BBQ season has arrived and it is time to dig out all the family favorite salads. Personally I think this salad is better after sitting in the fridge for a few hours or even better make it in the morning and your salad will be ready when you need it. I love this salad paired with grilled chicken or fish but you should enjoy it with your desired protein.
This quick and easy salad is also great for a potluck – just double or triple the recipe!
1 12 ounce bag of broccoli slaw
3 packages of plain brown rice ramen noodles, crumbled
1 cup peas
½ cup almonds, sliced
½ cup green onions, sliced
½ cup carrots, matchstick or grated
½ cup red pepper, thinly sliced
¼ cup mixed sprouted beans
¼ cup parsley, chopped
Asian Vinaigrette (see ingredients listed below)
Heat oven to 425 degrees. Spread and crumble ramen noodles and sliced almonds on baking sheet. Bake for 5 minutes until noodles and almonds are golden, stir and toss and bake another 3 minutes. Remove and set aside. Note this step is optional but toasting the noodles and almonds adds great flavor.
Add all ingredients in a large bowl, and toss until combined.
Can be refrigerated for several days but the vegetables lose their crunch.
Calories: 213 Fat: 7g Sodium: 27.4mg Potassium: 235.2mg Carbs: 33.8g Protein: 8.5g
Asian Vinaigrette (12 servings)
½ cup Avocado oil
¼ cup Honey
¼ cup Rice vinegar
2 tsp. Soy sauce (low sodium)
¼ tsp. Sesame oil
Whisk all ingredients together until combined.
Calories: 88 Fat: 9.3g Sodium: 32mg Potassium: .1mg Carbs: .3g Protein: .1g