Easy Cabbage Salad
5
from
2
Reviews
Ingredients
Adjust Servings
1 small head of cabbage (620g), finely chopped and shredded | |
6 green onions, chopped | |
1/2 cup (1 small baking pack) sliced almonds (60g) | |
2 Tbsp. toasted sesame seeds | |
1 package raw uncooked top ramen noodles |
Dressing
1/3 cup olive oil | |
1 Tbsp. toasted sesame oil | |
2 Tbsp. water | |
1 Tbsp. white balsamic vinegar | |
4 Tbsp. granular swerve sweetener | |
2 tsp. salt | |
1 tsp. pepper |
Nutritional Information
213
Calories
16
Fat (g)
15
Carbs (g)
6
Protein (g)
Directions
1.
In a food processor shred and grate the cabbage. Add to a large mixing bowl.
Pre heat oven to 350. Layer sliced almonds on a baking sheet and place in the oven for 3-7 minutes until toasted but not burnt.
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2.
While the almonds toast, chop onions and add to cabbage along with sesame seeds.
Place dry ramen noodles in a zip top bag and crush until it's in bite size pieces. Add to cabbage mixture.
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3.
Remove almonds from the oven and add to the cabbage salad.
Mix all dressing ingredients in a mason jar or salad container and shake to mix thoroughly.
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4.
Add dressing to cabbage salad and mix well to evenly coat. Serve with grilled chicken breast for protein.
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Hi Danielle,
This recipe sounds amazing and reminds me of a dish I used to make years ago with broccoli slaw and ramen noodles. Do you have any recommendations for swapping out the sweetener? I don’t use any type of sweetener outside of maple syrup or honey, but I know they add a lot of carbs. Please let me know what you’d suggest.
Thank you!