This crunchy soy-ginger ramen slaw is a refreshing side dish that complements a lot of main dishes, especially grilled meats and sandwiches. You can also add cooked chicken, shrimp or pork and turn it into a main dish! —Thomas Moore, Dedham, Massachusetts
Soy-Ginger Ramen Slaw
Soy-Ginger Ramen Slaw
Prep Time
40 min
Yield
6 servings
Ingredients
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 garlic clove, minced
- 1 teaspoon grated fresh gingerroot
- 1 teaspoon Sriracha chili sauce
- 2 packages (3 ounces each) ramen noodles
- 1 large carrot, cut into matchsticks
- 1 cup frozen shelled edamame, thawed
- 1 cup shredded red cabbage
- 3 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro, optional
- 1/4 cup chopped dry roasted peanuts or cashews, optional
- Sesame seeds
Directions
- In a small bowl, whisk together first 7 ingredients.
- In a large bowl, break noodles into small pieces. Discard seasoning packets from noodles or save for another use. Add carrot, edamame, cabbage, onions and, if desired, cilantro and peanuts; toss to combine. Drizzle with dressing; toss to coat.
- Let stand 15 minutes before serving or cover and refrigerate 1-2 hours. Sprinkle with sesame seeds before serving.
Nutrition Facts
3/4 cup: 214 calories, 8g fat (3g saturated fat), 0 cholesterol, 683mg sodium, 27g carbohydrate (6g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
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