There are a lot of “Asian” ramen salads out there, and most of them are wicked tasty.
Many of them are loaded with salt.
Or both (!)
That’s what makes this version stand out; less sugar, lower sodium, but all of the taste!
I start with a locally made, all natural Italian dressing mix, then use a blend of olive and canola oils, only 1/4 cup of added sugar, lower sodium Tamari, and, for the kicker, broccoli slaw instead of cabbage or coleslaw mix. So – just add up all those healthier choices and then have that fourth slice of pie; this salad has you covered!
Well… mebbe not a fourth slice of pie, but, this is a tasty, pretty darned healthy choice.
•1 envelope Italian dressing mix
•1/2 cup olive oil
•1/2 cup canola oil
•1/2 cup white vinegar
•1/4 cup sugar
•2 tbsp lower sodium Tamari
•2 packets ramen noodles, smashed
(discard the seasoning packets)
•1 pkg broccoli slaw
•4 scallions, sliced
•1/2 cup sunflower seeds
Combine the dressing ingredients together until nicely blended – I use an immersion blender, but a whisk will work, too.
Add the ramen noodles to a large zipper bag and break up with a rolling pin (or a wine bottle, a wine bottle works a treat, too).
Toss the ramen noodles, broccoli slaw, sliced scallions, and sunflower seeds in a large bowl with the dressing, then transfer to a smaller, covered bowl, and stash in the fridge until ready to serve.
Note: think I was a bit skimpy with the salad ingredients? No worries! Add diced fresh apple, sliced red onion, blanched asparagus, dried apricots or cherries, just about anything else that sounds good to you; even bacon might could be nice here.