Crunchy Asian Salad
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Crunchy Asian Salad calories by ingredient
Introduction
I made this on a whim because I was tasting a crunchy, colorful salad... feel free to add more of what you love and less of what you hate. I used frozen edamame which I cooked according to the package and shelled. I also used bagged shredded cabbage to cut down on prep time. I made this on a whim because I was tasting a crunchy, colorful salad... feel free to add more of what you love and less of what you hate. I used frozen edamame which I cooked according to the package and shelled. I also used bagged shredded cabbage to cut down on prep time.Number of Servings: 4
Ingredients
-
2 cups shredded Red Cabbage
1 cup shelled Edamame
4 Baby Carrots, shredded
1/2 tbsp Sesame Seeds
1tbsp Toasted Sesame Oil
3 tbsp Kikkoman Low Sodium Soy Sauce
2 tbsp Seasoned Rice Vinegar
1/2 brick uncooked Ramen Noodles, crumbled
1sheet Dried Seaweed cut into strips
Directions
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.
