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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This Asian coleslaw is lightened up a bit by using only 3 tablespoons of olive oil and a sugar alternative like Splenda to make this kid friendly, flavorful crunchy salad. Try it with white or balsamic vinegar, too. Ingredients:
1 (3 ounce) package beef ramen noodles |
2 cups boiling water |
3 tablespoons olive oil |
3 tablespoons apple cider vinegar |
3 tablespoons granular no-calorie sucralose sweetener (e.g., splenda ®) |
1 (16 ounce) bag coleslaw mix |
6 green onions, chopped |
1/2 cup sunflower seeds |
Directions:
1. Place ramen noodles in colander; break into quarters. Pour boiling water over noodles to soften slightly. Use a fork to separate noodles. Rinse quickly with cold water; drain.
2. Make a dressing by whisking together the flavor packet from the ramen noodles, olive oil, vinegar, and sweetener in a bowl. Place the ramen noodles, coleslaw mix, green onions, and sunflower seeds in a large bowl; toss to combine. Drizzle dressing over the coleslaw mixture and continue to toss until entire mixture is coated with dressing. Chill for 2 hours before serving.
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