I’ve always loved Ramen salad. There’s something delicious and horrible about it… delicious because it’s full of that college staple, and horrible because it’s drenched in high-calorie dressing.
Honestly, I haven’t had it in years, but every time I see it on Pinterest, I crave it.
So… I decided to make my own healthier version, and this is what I came up with.
I’ve posted quite a few Asian salads here on NTTC, because I just love them. This one, I have to say is the easiest of the bunch to make. It is a simple mixture of fresh veggies and store-bought dressing + crushed up Ramen. So tasty… and so reminiscent of that unhealthy salad I used to love.
Healthy Asian Ramen Salad
1 package shredded cole slaw mix
4 green onions, minced
1 small red bell pepper, julienned
1/2 English cucumber, peeled, seeded, and julienned
1/8 cup sesame seeds
10 Tbsp. Light Asian dressing
1. Combine all of the vegetables in a large mixing bowl.
2. Add crushed Ramen noodles (discarding packet) and sesame seeds.
5. Top with light Asian dressing, 1/2 cup + 2 Tbsp. Note: I used Kraft Light Asian Toasted Sesame Dressing
6. Mix to combine. Refrigerate for 2 hours, prior to serving.
7. Serve and enjoy!
Per 1 Cup Serving:
CAL 131; CARB 15g; FAT 4g; SAT FAT 1g; PROT 3g; FIB 3g; SUG 8g
WW Points Plus: 3; WW Smart Points: 5