IntroductionThis crunchy cole slaw is a healthier version of that summer favorite: ramen noodle salad. Two servings of vegetables in every portion! This crunchy cole slaw is a healthier version of that summer favorite: ramen noodle salad. Two servings of vegetables in every portion!
2 tablespoons sunflower seeds, raw and unsalted
2 tablespoons almonds, sliced
4 tablespoons apple cider vinegar
1 teaspoon black pepper
1 teaspoon celery seed
3 tablespoons canola oil
1 Granny Smith apple, diced and not peeled
1 pound bag shredded cabbage
1 cup shredded carrots
Everybody's favorite at family summer picnics is the Ramen Noodle Slaw. Once you look at the amount of fat and sodium it brings to the table, it will soon turn into a not-so-favorite dish.
My version cuts the sodium from 287 mg all the way to just 13 mg by using celery seed instead of the flavoring packet in the ramen noodles (mostly salt, MSG and chemicals).
The original had a cup of mayo (wow--that's 16 tablespoons!) to just 3 tablespoons of heart-healthier canola oil, and the sugar is left in the bag. A Granny Smith apple adds that sweet taste.
This recipe is part of "SparkPeople's Ultimate Grilling Guide: 75 Hearty, Healthy Recipes You Can Really Sink Your Teeth Into." Download your copy today!
Combine the vinegar and spices in a large bowl, then whisk in oil.
Toss all ingredients in the bowl to combine. Cover and chill for at least one hour before serving.
Makes 10 one-cup servings.
Serving Size:áTen 1 cup servings