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 package beef ramen noodles , 3 ounce
- 2 cups boiling water
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 3 tablespoons granular no-calorie sucralose sweetener , e.g., Splenda ®
- 1 bag coleslaw mix , 16 ounce
- 6 greens onions , chopped
- 0.5 cups sunflower seeds
Instructions
-
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.
Nutrition Facts
Per serving
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