Why We Like It
This healthified version of the well-known "Crunchy" Ramen Noodle Slaw is truly crisp and incredibly savory -- while omitting questionable ingredients. Plus, you will have enough to enjoy for two meals during the week, what a time saver! We think this coleslaw is also fantastic on top of the Slow Cooker Thai Pork Sandwiches!
Prepare the Coleslaw:
If dividing the salad into two meals, place one half of the slaw and chopped pepper in a medium bowl for serving tonight, and the other half in an airtight container, stored in the refrigerator for another night.
(If you choose to shred your own cabbage and carrots by using a food processor, any combination of each will work as long as it yields 8 cups.)
Make the Dressing:
Add to a small bowl or mason jar. Whisk or shake to combine. Set aside until ready to serve.
Toast the Nuts and Seeds:
Add to a small dry skillet over medium heat. Cook for about 3 minutes until toasted and fragrant, stirring often. Remove from the skillet and set aside to halt the cooking and cool.
Once cool, stir half into tonight’s coleslaw, reserving the rest for the planned-over coleslaw. When ready to serve, pour half of the dressing over tonight’s coleslaw and reserve the other half of the dressing for the planned-over coleslaw.
Serve and Enjoy!
Toasted sesame oil adds excellent flavor. Be sure the label says “toasted”, so it has the flavor you are looking for.
Nutrition Information for one serving (one cup)
- Calories: 140
- Fat: 8.5 g
- Saturated Fat: 0.9 g
- Cholesterol: 0 mg
- Total Carbohydrate: 15 g
- Fiber: 4 g
- Total Sugars: 9 g
- Added Sugars: 6 g
- Protein: 3 g
- Sodium: 190 mg
Recipes to Try
- Sweet and Spicy Sriracha Carrot Hummus
- Fiesta Grilled Fish Tacos
- Creamy Cucumber Soup
- Egg Roll in a Bowl
- Buffalo Blue Cheese Deviled Eggs
- Apple and Bok Choy Salad with Maple Almond Vinaigrette
- Banh Mi Burger Bowl
- Summer Bounty Buddha Bowl
- Fennel Salad with Orange Mint Vinaigrette
- Asian Kohlrabi Salad