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Crunchy Asian Cabbage Salad

The best recipe for Crunchy Asian Cabbage Salad
Course Main Course, Salad, Side Dish
Cuisine Gluten Free, Japanese, Vegan
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8
Calories 263kcal
Cost $

Ingredients

  • ½ cup slivered almonds
  • 2 packages ramen noodles crumbled (noodles only, throw away the flavor packet!)
  • 1 16 ounce bag of cole slaw (cabbage and carrots)
  • 1 cup steamed/shelled edamame
  • 4 scallions chopped
  • ½ cup mandarin oranges
  • 1 red bell pepper chopped
  • Sweet Soy Dressing:
  • ⅔ cup extra virgin olive oil
  • 2 tablespoons brown sugar
  • ⅓ cup rice wine vinegar
  • 2 teaspoons braggs amino acids tamari or soy sauce
  • 1 tablespoon toasted sesame seed oil
How many Ounces Are in a Cup?
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Instructions

  • Preheat oven to 425 degrees. Place slivered almonds and crumbled ramen noodles on a baking sheet and roast for 5-10 minutes or until lightly golden. Remove from oven and set aside.
  • In a large bowl add cabbage, edamame, scallions, mandarin oranges and red bell pepper.
  • Make sweet soy dressing by whisking all ingredients together.
  • When ready to serve, add almonds and ramen noodles to salad. Drizzle with dressing, toss to coat and enjoy :)

Nutrition

Calories: 263kcal | Carbohydrates: 10g | Protein: 4g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.001g | Sodium: 8mg | Potassium: 206mg | Fiber: 2g | Sugar: 6g | Vitamin A: 609IU | Vitamin C: 23mg | Calcium: 47mg | Iron: 1mg