Salads

Purple Slaw With Toasted Ramen

63
4
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 85g pkg instant noodles, broken into bite sized pieces
3 tbsp rice vinegar
1 tbsp vegetable oil
2 tsp honey
1 tsp light soy sauce
1/4 tsp hot-red-chili flakes
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.
Nutritions

Calories
81

Sodium
135mg
5% DV

Fat
4g
7% DV

Protein
2g
5% DV

Carbs
8g
2% DV

Fiber
1g
7% DV