Purple slaw with toasted ramen

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PREP TIME

15 min

Makes

1 Servings

* PLUS Cooking time: 5 minutes
Purple slaw with toasted ramen

Roberto Caruso


Ingredients

  • 4 cups finely shredded purple cabbage , about 1/4 small head
  • 1 cup sugar snap peas , trimmed and sliced in half diagonally
  • 1/4 cup slivered almonds
  • 1/2 85-g pkg instant ramen noodles , broken into bite-size pieces
  • 3 tbsp rice vinegar
  • 1 tbsp vegetable oil
  • 2 tsp honey
  • 1 tsp light soy sauce
  • 1/4 tsp hot-red-chili-flakes

Instructions

  • Combine cabbage and snap peas in a large bowl. Cover and chill for 15 min.
  • Toast almonds and noodles in a medium non-stick frying pan on medium until golden, about 5 min.
  • Whisk vinegar with oil, honey, soy and chili flakes in a small bowl. Drizzle over cabbage mixture and toss until coated. Divide among 4 plates and top with almonds and noodles. Serve with Super-crunch shrimp.

Nutrition (per serving)

  • Calories
  • 146,
  • Protein
  • 4 g,
  • Carbohydrates
  • 15 g,
  • Fat
  • 9 g,
  • Fibre
  • 2 g,
  • Sodium
  • 86 mg.