Crunchy Ramen Noodle Salad Directions:
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Break the ramen noodles into small pieces and discard the seasoning packet.
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Heat a nonstick skillet over medium heat and lightly coat with cooking spray.
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Add the ramen noodles, sliced almonds, and sunflower seeds.
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Toast while stirring constantly until evenly golden and crisp.
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Remove from heat and allow to cool completely.
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Place the green cabbage, red cabbage, carrots, and green onions in a large bowl.
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In a small bowl, whisk together the white vinegar, light vegetable oil, sweetener, and soy sauce until smooth.
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Just before serving, add the cooled noodle mixture to the vegetables.
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Pour the dressing over the salad and toss gently until evenly coated.
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Serve immediately.
WW Points Calculation
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Ramen noodles, 1 package (3 oz) = 6.00
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Sliced almonds, 2 tbsp = 3.00
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Sunflower seeds, 2 tbsp = 3.00
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Light vegetable oil, 2 tbsp = 6.00
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Soy sauce, 2 tbsp = 0.00
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Green cabbage + red cabbage + carrots + green onions + vinegar + sweetener = 0.00
Points Information:
Total Points: 18.00
Servings: 6 servings, approximately 1¼ cups each
Points per serving: 3.00
Nutrition Information
Calories: 170
Fat: 9 g
Protein: 4 g
Carbohydrates: 18 g
Sugar: 3 g
Sodium: 390 mg
I'm waiting for your comments! Enjoy!
