Betty demonstrates how to make Ramen Salad. This is a healthy and delicious recipe sent in by Tori Durham of Burlington, Ontario, Canada.
|Slivered almonds||1/2 Cup (8 tbs)|
|Sunflower seeds||1/4 Cup (4 tbs)|
|Ramen noodles||1 Packet (chicken flavor)|
|Broccoli coleslaw||12 Ounce (1 bag)|
|Chopped onion||1/4 Cup (4 tbs)|
|Olive oil||1/3 Cup (5.33 tbs)|
|Sugar||1/3 Cup (5.33 tbs)|
|Soy sauce||1 Tablespoon|
|Apple cider vinegar||1/4 Cup (4 tbs)|
Place uncooked ramen noodles in a Zip-Lock bag and crush them lightly with a rolling pin.
Place crushed noodles in a large bowl, along with the slivered al-monds, sunflower seeds, chopped onions, and broccoli coleslaw. Toss well.
In a small bowl, mix together the seasoning packet from the noodles, olive oil, sugar, soy sauce, and cider vinegar.
Pour over salad and toss lightly.
Serve immediately, because the noodles will not stay crisp otherwise.
Tip: You may store leftover salad in the refrigerator to eat the next day, but you should add another package of crushed noodles to bring back the crispness. (Don't add the extra seasoning packet; it will be too salty!)
Serving size Complete recipe
Calories 1604Calories from Fat 1071
% Daily Value*
Total Fat 123 g189.2%
Saturated Fat 15 g75%
Trans Fat 0 g
Sodium 1231 mg51.29%
Total Carbohydrates 117 g39%
Dietary Fiber 15 g60%
Sugars 76 g
Protein 25 g50%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet