Broccoli Ramen Salad
A lighter version on this classic Asian inspired broccoli ramen salad!
Servings: 6 servings
Ingredients
For the Broccoli Ramen Salad
- 12 ounces broccoli slaw
- 2 green onions, thinly sliced
- 1 package ramen noodles 3 ounces, crushed and flavor packet removed
- 1/3 cup unsalted shelled sunflower seeds
- 1/2 cup slivered almonds
- 2 tablespoons sesame seeds
- 1/2 teaspoon kosher salt
- 1 tablespoon butter
For the Dressing
- 1 tablespoon avocado oil
- 1 tablespoon toasted sesame oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon low sodium soy sauce
- 3 tablespoons honey
- Salt and pepper to taste
Instructions
- In a large saute pan over medium heat add the butter. When the butter is melted add in the crushed ramen, almonds, sunflower seeds, sesame seeds, and salt.Toast the topping until golden, stirring frequently. Remove the pan from the heat and cool.
- In a large serving bowl combine the broccoli slaw and the sliced green onions.
- In a small bowl, whisk together all of the dressing ingredients then pour over the broccoli slaw.
- Toss the salad together with the dressing until everything is coated. Just before serving top the salad with the ramen mixture.
Notes
Wait until just before serving to add the ramen mixture to the salad. If added too soon the ramen will get soft and the topping won't be crunchy.
Nutrition
Calories: 221kcal | Carbohydrates: 16g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 326mg | Fiber: 2g | Sugar: 9g