Crunchy Asian Ramen Salad Recipe (Heart Healthy)
Enjoy the crunch of the classic Asian ramen salad without the sodium spike. Our heart-healthy version uses a homemade sesame-maple dressing and fresh veggies.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Zip-top bag
- Meat tenderizer
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Cutting board
- Chef's knife
- Grater
- Spatula
- Airtight container
- Serving bowl
- Tongs
Ingredients
- 1/2 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup maple syrup
- 2 tsp reduced sodium soy sauce
- 1 tsp toasted sesame oil
- 1 garlic clove, minced
- 1/2 tsp ground ginger
- 1/2 tsp ground black pepper
- 1/4 tsp salt
- 6 oz low-sodium dried ramen, crumbled, toasted and divided
- 1/2 cup unsalted sliced almonds, toasted and divided
- 1/2 cup hulled unsalted sunflower seeds, toasted and divided
- 1 small red cabbage (about 1 lb), thinly sliced
- 1/2 small green cabbage (about 8 oz), thinly sliced
- 1 large carrot, peeled and grated
- 6 green onions, thinly sliced
- 2 tsp toasted sesame seeds
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