Purple slaw with toasted ramen
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- Prep Time15 min
- Total Time15 min
- Makes1 Servings
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 4g, Carbohydrates 15g, Fat 9g, Fibre 2g, Sodium 86mg.
