Salad: Chopped Asian Salad Base

Salad: Chopped Asian Salad Base
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 108.5
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 175.7 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 1.8 g
  • Protein: 7.7 g

View full nutritional breakdown of Salad: Chopped Asian Salad Base calories by ingredient


Introduction

One of my favorites. Keeps a long time without browning or wilting. Prep on the weekend and have a great, easy meals during the week! One of my favorites. Keeps a long time without browning or wilting. Prep on the weekend and have a great, easy meals during the week!
Number of Servings: 8

Ingredients

    2 lbs Napa Cabbage
    1 large (7-1/4" to 8-1/2" long) Carrot, raw
    1 cup Edamame, Shelled, Frozen
    1 medium red bell pepper, raw
    4 oz. Snow Peas, fresh

    1 brick Ramen, any flavor

Tips

the veggies are VERY LOW CALORIE, feel free to increase in proportion to the cabbage as you would like.

Warning: Dressing has intense flavors, use sparingly.


Directions

Salad Base:

Preheat oven to 350. Remove flavor packet from ramen and discard. Break up noodles, place on baking sheet and toast for 4-5 minutes. set aside.

Thinly slice cabbage across the grain. chop fine.
Peel carrot and cut juilenne.
Cut snow peas into thin strips.
(you want all veggies to be of similar size)
Cook edamame according to directions.

Mix all salad base ingredients in a large bowl and store in frig.

Serve with Chopped Asian Salad Dressing and Asian Grilled Chicken (recipes found separately in my recipe box)

Yield: 32 cups