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Skinny Crunchy Asian Salad
Skinny Crunchy Asian Salad
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Prep Time:
30 minutes
Total Time:
30 minutes
Lighter and healthier ramen bowl with vibrant fruits and veggies, packed with Vitamin C.
Ingredients:
  • 1/3 cup canola oil
  • 1/3 cup rice vinegar
  • 3 tablespoons sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 package (3 oz) ramen noodle soup mix (any flavor)
  • 1 bag (16 oz) coleslaw mix (shredded cabbage and carrots)
  • 8 medium green onions, sliced (1/2 cup)
  • 1/2 cup sliced almonds (2 oz)
  • 1 medium red bell pepper, cut into 1x1/8-inch strips
  • 2 seedless oranges, peeled, coarsely chopped (1 1/2 cups)
  • 2 cups coarsely chopped fresh baby spinach leaves
Instructions:
  • In a large bowl, whisk dressing ingredients until sugar is dissolved and mixture is well blended.
  • Crush the ramen noodles in their package before opening. Remove and set aside the seasoning packet from the soup mix. Combine the crushed noodles and all other salad ingredients (except oranges and spinach) in the dressing, tossing well to mix. Gently fold in the oranges and spinach. Enjoy right away or chill in the fridge for up to 8 hours.

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