Crunchy Asian Ramen Salad

Diabetic Heart Healthy Serves 24

Our deliciously healthy Asian-inspired salad is all about the crunch! Crisp red and green cabbage, toasted ramen, sliced almonds and sunflower seeds are tossed together with a sweet and savory sesame maple vinaigrette for an incredible medley of flavors and textures.

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

Preparation

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

Nutrition Facts

Serving size: 1 cup

Per Serving: Calories: 108 Fat: 8g Saturated Fat: 1g Cholesterol: 0mg Sodium: 54mg Carbohydrates: 8g Fiber: 2g Protein: 2g

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Date Last Reviewed: February 19, 2023

Editorial Review: Adam Fisher, Recipe & Content Manager, Baldwin Publishing, Inc. Contact Editor

Medical Review: Christina Wright, RD, LDN

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