Asian Noodle Salad
A quick and easy summer salad with a delightful crunch!
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
asian
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- 1/2 cup vegetable oil
- 1/3 cup white wine vinegar
- 1/2 cup sugar
- 1/2 cup slivered almonds
- 2 packages maruchan chichen instant raman
- 16 ounces shredded cabbage (i use cole slaw blend)
- 1 cup sunflower seed kernels
- Carbohydrate 37.9357433358266 g
- Cholesterol 15.12 mg
- Fat 39.5227000056399 g
- Fiber 4.65700010915749 g
- Protein 10.1377000024217 g
- Saturated Fat 7.06933500042579 g
- Serving Size 1 1 Serving (316g)
- Sodium 166.759666667793 mg
- Sugar 33.2787432266691 g
- Trans Fat 3.13355000031156 g
- Calories 528 calories
• Mix oil, ramen seaoning packets, sugar, and vinegar • Pour over the cabbage and add almonds and sunflower seeds • Crush ramen noodles in a plastic bag and add just before serving. Mix well.
