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Skinny Crunchy Asian Salad

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By Betty Crocker Kitchens
Updated Mar 10, 2016
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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
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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

  • Step 
    1
    In large bowl, beat dressing ingredients with wire whisk until sugar is dissolved and mixture is well blended.
  • Step 
    2
    Break 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
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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