Crunchy Ramen Slaw Recipe
This refreshing slaw is a vibrant fusion of textures and flavors by combining crunchy ramen noodles with shredded cabbage, carrots, edamame, cilantro and chopped peanuts then tossed in a delicious soy-ginger dressing.
Servings: 6
Equipment
Ingredients
- 3 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon Sriracha chili sauce
- 1 package (3 ounces) ramen noodles
- 1 cup shredded carrots
- 1 cup shelled edamame
- 1 cup shredded red cabbage
- 3 green onions, sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped dry roasted peanuts (optional)
Instructions
- Gather and prepare all ingredients.
- Make the dressing: Whisk together the soy sauce, rice vinegar, sesame oil, honey, garlic, ginger root and Sriracha in a small bowl.
- Break the ramen noodles into small pieces and add to a large bowl. (Set the included seasoning packet aside for another use.) Add the carrot, edamame, shredded cabbage, green onion, cilantro and chopped peanuts (if using) and stir to combine. Drizzle the dressing over the top and toss until coated evenly.
- Let stand for about 10 minutes before serving.
Notes
Serving size: 1/6th recipe
WW Points: 4
Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan) This slaw is best when served the day it is made. Any leftover slaw can be store in an airtight container in the refrigerator-but the ramen will absorb the dressing and become soggy. If desired, sprinkle the slaw with additional chopped peanuts and sesame seeds before serving. When making this several hours ahead, combine all the slaw ingredients except for the ramen noodles, and cover tightly. About 10-15 minutes before serving, stir the crushed ramen noodles into the slaw and gently toss with the dressing.
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan) This slaw is best when served the day it is made. Any leftover slaw can be store in an airtight container in the refrigerator-but the ramen will absorb the dressing and become soggy. If desired, sprinkle the slaw with additional chopped peanuts and sesame seeds before serving. When making this several hours ahead, combine all the slaw ingredients except for the ramen noodles, and cover tightly. About 10-15 minutes before serving, stir the crushed ramen noodles into the slaw and gently toss with the dressing.
Nutrition
Serving: 1/6th recipe | Calories: 175kcal | Carbohydrates: 23g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 614mg | Potassium: 295mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3837IU | Vitamin C: 12mg | Calcium: 47mg | Iron: 2mg