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Skinny Crunchy Asian Salad

 56 Ratings
18 Comments
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 15
  • Save
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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.

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

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

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.

Nutrition Information

No nutrition information available for this recipe.

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