Description
This cleaner version of the popular ramen noodle salad recipe is much healthier and still crispy and delicious. It’s sugar-free and jam packed with veggies & healthy fats.
Ingredients
Units
Scale
- 3 (3-ounce) packages chicken flavored ramen noodles
- 1 (12 ounce) package broccoli slaw
- 1/2 cup chopped red onion
- 10 ounces fresh or frozen corn (I used a mixture of both.)
- 1 cup frozen peas
- 1/2 cup monkfruit sweetener
- 1/2 cup avocado oil
- 1/2 cup apple cider vinegar
- 1 cup sunflower seeds (optional)
Instructions
- Crush ramen noodles in a bowl. Set the ramen seasoning packets aside.
- Add slaw, onion, peas, and corn. Toss to combine.
- In a microwave safe measuring cup, mix monkfruit, oil, vinegar and ramen seasoning packets. Microwave on high for 1 minute.
- Pour hot dressing over slaw mixture and toss. Refrigerate for 1-2 hours before serving.
- Garnish with sunflower seeds and/or green onion tops before serving.
Notes
You can refrigerate for a few hours before serving, which will soften the ramen noodles slightly. However, I like to eat it immediately when the ramen noodles are still crunchy.
I usually keep this vegetarian when I serve it as a side dish. But when I eat the leftovers for lunch, I add either shredded rotisserie chicken, or tuna, or cooked shrimp. So good!
Leftovers will keep in your refrigerator for several days.
- Prep Time: 10 minutes
- Category: recipe
- Method: salad
- Cuisine: American