Description
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
- ½ cup sunflower seeds
Instructions
- 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.
- 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.
Prep Time: 15 mins
Total Time: 2 hrs 15 mins
Servings: 6