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Crunchy cabbage and ramen slaw
Nb persons: 8
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| Thanks to one reader who sent in this delicious recipe for a crunchy, nutty and slightly sweet salad. To make it natural, we reduced the oil and used expeller pressed oil and used honey in place of white sugar. Delicious served immediately or the following day as the flavors blend nicely over time. Ingredients | |
| 1 (2 1/2-pound) head | green cabbage, shredded |
| 1/2 cup | toasted slivered almonds |
| 1/2 cup | toasted sesame seeds |
| 1 bunch | green onions, green parts only, thinly sliced |
| 2 (3-ounce) packages | all-natural ramen noodle soup mix, (any flavor) |
| 1/2 cup | expeller pressed canola or sunflower oil |
| 3 tablespoons | seasoned brown rice vinegar |
| 2 tablespoons | mild honey |
| 1 teaspoon | salt |
| Black pepper to taste | |
Method
Combine the cabbage, almonds, sesame seeds and green onions in a large serving bowl. Remove the seasoning packet from both ramen soup mixes and reserve for another use. Crumble the ramen noodles into small pieces and add to the cabbage mixture. In a separate bowl, whisk together the oil, brown rice vinegar, honey, salt and pepper. Add to salad and toss to coat well.
Nutrition
Per serving: 380 calories (220 from fat), 25g total fat, 3g saturated fat, 0mg cholesterol, 660mg sodium, 31g total carbohydrate (5g dietary fiber, 10g sugar), 7g protein
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