Recipe:

Crunchy Cabbage and Ramen Slaw

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Serves 8

Thanks to one reader who sent in this delicious recipe for a crunchy, nutty and slightly sweet salad. To make it natural, we reduced the oil and used expeller pressed oil and used honey in place of white sugar. Delicious served immediately or the following day as the flavors blend nicely over time.  

Ingredients

1 (2 1/2-pound) head green cabbage, shredded
1/2 cup toasted slivered almonds
1/2 cup toasted sesame seeds
1 bunch green onions, green parts only, thinly sliced
2 (3-ounce) packages ramen noodle soup mix (any flavor)
1/2 cup expeller pressed canola or sunflower oil
3 tablespoons seasoned brown rice vinegar
2 tablespoons mild honey
1 teaspoon salt
Black pepper to taste

Method

Combine the cabbage, almonds, sesame seeds and green onions in a large serving bowl. Remove the seasoning packet from both ramen soup mixes and reserve for another use. Crumble the ramen noodles into small pieces and add to the cabbage mixture. In a separate bowl, whisk together the oil, brown rice vinegar, honey, salt and pepper. Add to salad and toss to coat well.

Nutrition

Per serving (about 7oz/207g-wt.): 380 calories (220 from fat), 25g total fat, 3g saturated fat, 0mg cholesterol, 660mg sodium, 31g total carbohydrate (5g dietary fiber, 10g sugar), 7g protein

Tags: Make Ahead, Family Friendly, Asian, Vegetarian, Dairy Free

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.