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Healthy Asian Ramen Salad

Dianna
Print Recipe Pin Recipe
Prep Time 1 hr 20 mins
Total Time 1 hr
Course Salad
Servings 12

Ingredients
  

  • 2 small packages of ramen noodles
  • 2 tbsp light olive oil
  • 3 tbsp rice wine or apple cider vinegar
  • 2 tbsp reserved pineapple juice
  • 1 tbsp light soy sauce
  • 1 teaspoon honey
  • ¼ teaspoon garlic powder
  • ½ teaspoon  red pepper flakes
  • 1 tbsp sesame seeds
  • 4 cups coleslaw mix or shredded green cabbage
  • 1 cup carrot shreds
  • ½ of an English cucumber, quartered lengthwise and thinly sliced
  • 3 green onions, thinly sliced
  • 1-20 oz can of pineapple tidbits, drained (reserve 2 tablespoons of the juice)
  • ½ cup dry roasted sunflower kernels
  • 1 cup dry roasted peanuts, slivered almonds or cashews

Instructions
 

  • Preheat the oven to 350 degrees. Take noodles out of the package and break up slightly. Discard the seasoning packets. Place ramen noodles on a baking sheet. Bake for 5-7 minutes until slightly toasted, tossing every few minutes. Place in a large bowl.
  • In a small bowl, whisk together the olive oil, vinegar, pineapple juice, soy sauce, honey, garlic powder, red pepper flakes and sesame seeds. See notes.
  • Combine the coleslaw mix, carrots, cucumber, onion and pineapple in the bowl with the ramen noodles.
  • Pour in the dressing and toss lightly. Add more dressing if desired. Chill for at least 1 hour.
  • When ready to serve, toss in the sunflower seeds and peanuts.

Note #1: This recipe is very light on the dressing. You can double the dressing portion of the recipe and add extra as you like. Use the remainder in other Asian Salad creations!

    Note #2: You can substitute 1 tablespoon Asian Style Sprinkle for the garlic powder, red pepper flakes and sesame seeds.

      Keyword Asian Ramen Salad, Healthy Asian Ramen Salad