Ramen Noodle Salad

Ramen Noodle Salad – A fresh and flavorful salad with such a satisfying crunch! Made with two types of cabbage, thin cut almonds, crisp, toasted ramen noodles and a sweet and tangy dressing. 

Ramen Noodle Salad

• Servings: 8
• Prep Time 20 minutes
• Cook Time 6 minutes
• Total Time 26 minutes

Ingredients

• 2 (3 oz) pkgs. dry ramen, broken into small pieces,* seasoning packet discarded
• 1 cup Fisher Sliced Almonds
• 6 cups thinly sliced green cabbage** (13 oz)
• 2 cups thinly sliced red cabbage (5 oz)
• 2 cups matchstick carrots
• 2/3 cup chopped green onions

Dressing

• 1/2 cup light olive oil
• 1/4 cup rice vinegar
• 1/4 cup honey (can use more or less to taste)
• 1 Tbsp peeled and minced fresh ginger
• 1 tsp minced garlic
• 1/2 tsp toasted sesame oil
• Salt and freshly ground black pepper, to taste***

Instructions

1. For the dressing: In a mixing bowl whisk together light olive oil, rice vinegar, honey, ginger, garlic, sesame oil and season with salt and pepper to taste. Refrigerate while preparing salad ingredients.
2. For the salad: Preheat oven to 400 degrees. Spread almonds and ramen onto a rimmed 18 by 13-inch baking sheet.
3. Toast in preheated oven 3 minutes, remove from oven and toss mixture and then spread out even. Return to oven and toast until golden brown about 3 - 4 minutes longer. Let cool.
4. To a large salad bowl add green cabbage, red cabbage, carrots, green onions, and ramen almond mixture.
5. Stir dressing then pour over salad. Toss well and serve.

Recipe Notes

• *The fastest way to break the ramen is to leave in the package (unopened) and crush with a rolling pin, just be careful not to crush into tiny little bits. For more uniform size you can break it up by hand.
• **8 cups (1 lb) napa cabbage works great too. If you want a less crunchy salad it's a great option.
• ***I use 3/4 tsp salt and 1/2 tsp pepper (not included in nutrition estimate).

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Egg Roll in a Bowl

Egg Roll in a Bowl – all the tasty flavors of an egg roll without all the extra work deep frying mess, and added fat! An easy, nutritious dinner that makes great leftovers for lunch the next day.

Egg Roll in a Bowl

Servings: 4

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 3 Tbsp soy sauce, then more if desired (or use low-sodium for a healthier option)
• 3 Tbsp low-sodium chicken broth or water
• 1 1/2 tsp cornstarch
• 1 Tbsp sesame oil
• 1 Tbsp brown sugar
• 2 tsp sriracha, plus more for serving (optional)
• 2 Tbsp olive oil, divided
• 1 lb 93% lean ground turkey
• Salt
• 1 small yellow onion, halved then thinly sliced into strips from root to tip
• 1 red bell pepper, cored and sliced into thin 2-inch strips
• 1 Tbsp peeled and minced fresh ginger
• 4 cloves garlic, minced
• 6 cups (packed) shredded green cabbage (16 oz)*
• 1 1/2 cups matchstick carrots
• 1/4 cup chopped green onions

Instructions

1. In a small mixing bowl whisk together 1 Tbsp of the soy sauce with cornstarch until well blended. Mix in remaining 2 Tbsp soy sauce, chicken broth, sesame oil, brown sugar and sriracha, set aside.
2. Heat 1 Tbsp olive oil in a 12-inch (deep) non-stick skillet over medium-high heat. 
3. Add half of the ginger and half of the garlic and saute 20 seconds. Add turkey and season with just a pinch of salt. 
4. Cook, while breaking up turkey and tossing occasionally, until turkey has cooked through. Drain and transfer turkey to a sheet of foil, wrap to keep warm.
5. Heat remaining 1 Tbsp oil in same skillet over medium-high heat. Add onions and saute until they have nearly softened, about 4 minutes. 
6. Add in bell pepper and remaining half of the ginger and garlic and saute 1 minute longer. 
7. Toss in cabbage and carrots then whisk soy sauce mixture once more and pour over cabbage. Allow to cook, tossing frequently until cabbage is tender, about 4 - 5 minutes. 
8. Toss in cooked turkey. Taste and add in a little more soy sauce if needed. Serve warm topped with green onions and more sriracha if desired.

Recipe Notes

• *Instead of chopping the cabbage yourself you could replace the shredded cabbage and matchstick carrots with equal amounts of coleslaw mix.

Possible Variations

• You can also add 1/2 tsp Chinese five spice for extra flavor.
• Try it with other protein such as ground pork or chicken, or medium shrimp or chopped tofu.

• You can also try this with other vegetables such as mushrooms, snow or snap peas, broccoli, water chestnuts, bean spouts, etc.
• Double the sauce and toss with rice noodles.
• Serve over white or brown rice.

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