63% less fat • 50% fewer calories • 70% more vitamin C than the original recipe. Focus on the fresh, trim the ramen and top it with fruits and veggies.
Skinny Crunchy Asian Salad
- Prep Time 30 min
- Total 30 min
- Servings 15
- Ingredients 12
Ingredients
Dressing
- 1/3 cup canola oil
- 1/3 cup rice vinegar
- 3 tablespoons sugar
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Salad
- 1 package (3 oz) ramen noodle soup mix (any flavor)
- 1 bag (16 oz) coleslaw mix (shredded cabbage and carrots)
- 8 medium green onions, sliced (1/2 cup)
- 1/2 cup sliced almonds (2 oz)
- 1 medium red bell pepper, cut into 1x1/8-inch strips
- 2 seedless oranges, peeled, coarsely chopped (1 1/2 cups)
- 2 cups coarsely chopped fresh baby spinach leaves
Instructions
-
Step1In large bowl, beat dressing ingredients with wire whisk until sugar is dissolved and mixture is well blended.
-
Step2Break up ramen noodles in bag before opening. Discard seasoning packet from soup package. Add noodles and all remaining salad ingredients except oranges and spinach to dressing; toss to mix well. Stir in oranges and spinach. Serve immediately or refrigerate up to 8 hours.
Nutrition
110
Calories
7g
Total Fat
1g
Protein
9g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 110
- Calories from Fat
- 60
- Total Fat
- 7g
- 11%
- Saturated Fat
- 1/2g
- 3%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 150mg
- 6%
- Potassium
- 170mg
- 5%
- Total Carbohydrate
- 9g
- 3%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 6g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 35%
- 35%
- Vitamin C
- 50%
- 50%
- Calcium
- 4%
- 4%
- Iron
- 4%
- 4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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