Crunchy Asian Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups shredded Red Cabbage1 cup shelled Edamame4 Baby Carrots, shredded1/2 tbsp Sesame Seeds1tbsp Toasted Sesame Oil3 tbsp Kikkoman Low Sodium Soy Sauce2 tbsp Seasoned Rice Vinegar1/2 brick uncooked Ramen Noodles, crumbled1sheet Dried Seaweed cut into strips
Combine cabbage, edamame, carrots, and sesame seeds in a bowl.
Toss gently.
Drizzle Sesame Oil, Soy Sauce, and Rice Vinegar over the salad.
Toss again for good measure.
Sprinkle the crumbled ramen and dried seaweed over the top and serve.
Makes approx. 4 - 1 c. servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SAPHIRACAT.
Toss gently.
Drizzle Sesame Oil, Soy Sauce, and Rice Vinegar over the salad.
Toss again for good measure.
Sprinkle the crumbled ramen and dried seaweed over the top and serve.
Makes approx. 4 - 1 c. servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SAPHIRACAT.
Nutritional Info Amount Per Serving
- Calories: 170.1
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 678.6 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 2.1 g
- Protein: 8.1 g