Instant ramen noodles (the kind you find in soup packets) add an appealing crunch to this distinctive cole slaw. Since they are precooked, you don’t need to boil them before using in a salad, but toasting will enhance their flavor. For best results, do not substitute low-fat baked ramen noodles, as they will not become as tender when toasted.
- 2 (3-oz.) pkgs. ramen noodle soup
- 1 Tbs. vegetable oil
- 1/4 cup slivered almonds
- 4 cups shredded savoy cabbage, about 1/2 medium
- 1 1/2 cups grated carrots (about 3)
- 1 small red bell pepper, cut into thin strips (1 cup)
- 1/3 cup coarsely chopped cilantro
- 3 Tbs. red miso
- 2 Tbs. boiling water
- 1/3 cup orange juice
- 2 Tbs. rice vinegar
- 2 Tbs. vegetable oil
- 4 tsp. sugar
- 1 Tbs. low-sodium soy sauce
- 1 Tbs. coarsely chopped fresh ginger
- 1 medium clove garlic, minced
Make dressing: In small bowl, combine miso and boiling water and whisk until smooth. Transfer to blender or food processor. Add remaining dressing ingredients and process until blended. Set aside. (Dressing can be made up to 4 days ahead and refrigerated.)
Discard ramen noodle seasoning packet or reserve for another use. Crumble noodles into large bowl. In large nonstick skillet, heat 1 tablespoon vegetable oil over medium-low heat. Add noodles and cook, stirring often, until light golden, 2 to 4 minutes. Transfer noodles to shallow serving bowl; let cool.
In same skillet, toast almonds, stirring often, until lightly golden, 2 to 3 minutes. Let cool, then coarsely chop.
Add cabbage, carrots and bell pepper to bowl with toasted noodles. Stir reserved dressing, add to noodles and toss to coat. Sprinkle with cilantro and almonds and serve right away.
- Calories: 129
- Carbohydrate Content: 14 g
- Fat Content: 8 g
- Fiber Content: 3 g
- Protein Content: 3 g
- Sodium Content: 304 mg