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Healthified Crunchy Asian Salad

63% less fat • 50% fewer calories • 70% more vitamin C than the original recipe. Focus on the fresh, trim the ramen and top it with fruits and veggies.

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( 54 Ratings)

54 Ratings

5 Stars 52%

4 Stars 24%

3 Stars 15%

2 Stars

1 Stars

Member Reviews ( 17 )

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Prep Time 30 min
Total Time 30 min
Servings 15

Ingredients

Dressing

1/3: cup canola oil

1/3: cup rice vinegar

3: tablespoons sugar

3/4: teaspoon salt

1/2: teaspoon pepper

Salad

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

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Directions

1 In large bowl, beat dressing ingredients with wire whisk until sugar is dissolved and mixture is well blended.
2 Break up ramen noodles in bag before opening. Discard seasoning packet from soup package. Add noodles and all remaining salad ingredients except oranges and spinach to dressing; toss to mix well. Stir in oranges and spinach. Serve immediately or refrigerate up to 8 hours.

EXPERT TIPS

Expert Tips

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Turn this into a delicious main-dish salad by adding shredded cooked chicken.

Chopped peanuts or honey-roasted peanuts would be a delicious substitute for the almonds in this recipe.

The ramen noodles will be crisp if the salad is served right after making it, but will soften if the salad is stored.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 110
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 1/2g, 1/2% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 150mg; 150%;
Total Carbohydrate: 9g; 9%
(Dietary Fiber 2g 2% Sugars 6g 6% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 35%;
Vitamin C: 50%;
Calcium: 4%;
Iron: 4%;

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 17 Reviews View All

Posted 7/1/2012 8:28:14 PM REPORT ABUSE ptmuguca said:

Rating:

Just finished making this salad for dinner tonight. turned out very good i did how ever cut back on the sugar and only put in 2 tbls instead of the 3 called for, tuned out great i will be adding some roasted chicken to the left overs tomorrow. grapes tomatos would be a great addition. if you are following WW one serving would be a 3pointer, i decreased the serving size and make it 7 servings out of the recipe instead of the 15 that would give you a 5 pointer..will be making it again for sure.

This reply was: Helpful Inspiring

Posted 5/24/2011 12:57:34 PM REPORT ABUSE beginnerchef said:

Rating:

I made this salad for my husband, because I read the review of someone elses husband dancing at the table he liked it so much. My hubby danced, and so did I :)

This reply was: Helpful Inspiring

Posted 5/19/2011 10:37:27 AM REPORT ABUSE headofthehouse said:

Rating:

Absolutly delicious! Only change was that I added chicken that I had marniated in a ginger/garlic marinade. Made a ton, but the leftovers were just as delicious. this is a keeper for hot summer nights. For easy and healthy!

This reply was: Helpful Inspiring