Crunchy Ramen Salad Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 tablespoon plus 1/2 cup olive oil, divided
- 1/2 cup slivered almonds
- 1/2 cup sunflower kernels
- 2 packages (14 ounces each) coleslaw mix
- 12 green onions, chopped (about 1-1/2 cups)
- 1 medium sweet red pepper, chopped
- 1/3 cup cider vinegar
- 1/4 cup sugar
- 1/8 teaspoon pepper
- 2 packages (3 ounces each) chicken ramen noodles
Instructions
- In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool.
- In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.
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