*Cold Ramen Salad (Make a day ahead)
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
Purple Cabbage, fresh,shredded - 4 cupsKoyo garlic pepper ramen - 2 noodle bricksEarth Fare - Raw Slivered Almonds - 5 tbspShallots, chopped - 5 shallotsEarth Fare - Natural - Dried Cranberries - 3/4 cup~Eden Selected Ume Plum Vinegar - 1/2 cupExtra Virgin Olive Oil, Kirkland - 1/2 cupRapadura Organic Raw Cane Sugar, Rapunzel - 1 tspThe Ultimate Sweetener - 100% Pure Birch Sugar - 1 tspPackets of seasoning from Koyo - 2 packets
First off, before you open the bags: Pound the ramen noodle packets until the noodles are in little pieces (not dust but not chunks either).
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Measure your oil and vinegar 1/2 & 1/2.
Add a teaspoon each of Birch Sugar and Raw Cane Sugar.
(The cane sugar leaves a caramel-ish molasses taste).
Pour in the 2 spice packets saved from the ramen.
**Mix these well until the spice packet stuff dissolves**
Finely shred the cabbage into a heap in your large bowl.
Mix in the broken noodles.
Thinly slice then chop the shallots.
Pile on the cranberries and slivered almonds.
***Add the dressing, toss well and let it sit overnight.
Number of Servings: 12
Recipe submitted by SparkPeople user AKMUMPOWER.
****
Measure your oil and vinegar 1/2 & 1/2.
Add a teaspoon each of Birch Sugar and Raw Cane Sugar.
(The cane sugar leaves a caramel-ish molasses taste).
Pour in the 2 spice packets saved from the ramen.
**Mix these well until the spice packet stuff dissolves**
Finely shred the cabbage into a heap in your large bowl.
Mix in the broken noodles.
Thinly slice then chop the shallots.
Pile on the cranberries and slivered almonds.
***Add the dressing, toss well and let it sit overnight.
Number of Servings: 12
Recipe submitted by SparkPeople user AKMUMPOWER.
Nutritional Info Amount Per Serving
- Calories: 180.9
- Total Fat: 11.3 g
- Cholesterol: 0.0 mg
- Sodium: 2,285.7 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 1.8 g
- Protein: 2.4 g