Crispy Noodle Salad
Ingredients
Salad Ingredients
-
12
ounce
cabbage, shredded
-
4
ounce
carrots, shredded
-
3
pieces
green onions, chopped
-
3
ounce
instant gluten-free ramen noodles
-
2
tablespoons
sesame seeds
-
⅓
cup
slivered almonds
Dressing Ingredients
-
¼
cup
extra virgin olive oil
-
1
tablespoon
sesame oil
-
¼
cup
rice wine vinegar
-
1
tablespoon
coconut aminos or tamari
-
⅛
cup
sugar or sweetener of choice
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Crush the ramen noodles into ½ inch chunks and mix them with sesame seeds and almonds.
- Spread the mixture on the baking sheet and toast for 10 minutes, stirring every few minutes.
- Blend the dressing ingredients until smooth.
- In a large bowl, combine the cabbage, carrots, and green onions.
- Add the toasted noodle mixture to the bowl and pour the dressing over the salad.
- Toss everything well and serve.
Nutrition Facts (estimated)
Servings
4
Calories
383
Total fat
27g
Total carbohydrates
31g
Total protein
7g
Sodium
722mg
Cholesterol
0mg
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