Crunchy Asian Slaw
I combined what I liked from several recipes to come up with this.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
contains gluten
red meat free
shellfish free
contains pasta
dairy free
- 1 tablespoon vegetable oil
- 4 green onions chopped
- 3 tablespoons water
- 1 bag cabbage slaw mix
- 2 red apples firm
- 1/2-1 cup nuts of choice - i like pecan coarsly chopped and toasted
- 2 packages ramen noodles - baked chicken flavor crushed
- 3 tablespoons cider vinegar
- 1/4 cup sugar i use 6-8 pkgs of sweet and low
- 1-3 cloves fresh garlic, peeled i use a garlic press
- Carbohydrate 56.7193187555435 g
- Cholesterol 0 mg
- Fat 14.8185999898065 g
- Fiber 11.4480003103942 g
- Protein 4.31240000651867 g
- Saturated Fat 0.995798749370391 g
- Serving Size 1 1 Serving (569g)
- Sodium 18.6443750122042 mg
- Sugar 45.2713184451493 g
- Trans Fat 1.0819362496995 g
- Calories 349 calories
Salad: Put slaw mix, apples, onions, and nuts in large bowl. I don't add the apples or the nuts until I'm ready to serve, so the apples don't get brown and the nuts stay crunchy. Crush the ramen noodles and set aside. I don't mix in my salad, I serve in a separate bowl and let guests put them on if they would like. Dressing: Mix together the vinegar, water, oil, sweetner/sugar, garlic, and flavor pkgs. Set aside. When ready to serve, add apples, and noodles and nuts and pour dressing on and toss well,
