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Sesame Almond Slaw

Crunchy veggies and noodles are coated in a tangy dressing in this pleasant slaw. —Taste of Home Test Kitchen
Course Dinner, Lunch, Main Course, Salad
Cuisine American
Keyword backpacking, dairy-free, egg-free, lactose-free, no shellfish, vegetarian
Prep Time 20 minutes
Servings 2
Calories 187kcal

Ingredients

  • 1 package 3 ounces ramen noodles
  • ¾ cup shredded cabbage
  • ¾ cup shredded romaine
  • 2 tablespoons sliced green onion
  • 2 teaspoons slivered almonds toasted
  • 2 teaspoons sesame seeds toasted
  • 1 tablespoon rice vinegar
  • 1-1/2 teaspoons sugar
  • 1-1/2 teaspoons canola oil
  • 1 teaspoon water
  • ½ teaspoon sesame oil
  • ¼ teaspoon reduced-sodium soy sauce
  • Dash salt
  • Dash pepper

Instructions

  • Split ramen noodles in half (save the seasoning and half of the noodles for another use).
  • Break apart remaining noodles; place in a bowl.
  • Add the cabbage, romaine, onion, almonds and sesame seeds.

For dressing

  • In a jar with a tight-fitting lid, combine the vinegar, sugar, canola oil, water, sesame oil, soy sauce, salt and pepper; shake well.
  • Add dressing to salad and toss to coat.
  • Serve immediately.

Nutrition

Calories: 187kcal | Carbohydrates: 20g | Fat: 10g | Saturated Fat: 3g | Sodium: 193mg | Fiber: 2g | Sugar: 4g