Healthified Crunchy Asian Salad

Healthified Crunchy Asian Salad

Healthified Crunchy Asian Salad
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total prep
63% less fat • 50% fewer calories • 70% more vitamin C than the original recipe— see the comparison Focus on the fresh, trim the ramen and top it with fruits and veggies. The result: a more vitamin-rich salad.


  • 1/3 cup canola oil
  • 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
  • 1/3 cup rice vinegar
  • 3 tablespoons sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 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)


  • In large bowl, beat dressing ingredients with wire whisk until sugar is dissolved and mixture is well blended.
  • 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.

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