Asian Coleslaw Light

Asian Coleslaw Light

34
WebsByMegan 8

"This Asian coleslaw is lightened up a bit by using only 3 tablespoons of olive oil and a sugar alternative like Splenda to make this kid friendly, flavorful crunchy salad. Try it with white or balsamic vinegar, too."
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Ingredients

2 h 15 m servings 137 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 12.5g
  • 4%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Place ramen noodles in colander; break into quarters. Pour boiling water over noodles to soften slightly. Use a fork to separate noodles. Rinse quickly with cold water; drain.
  2. Make a dressing by whisking together the flavor packet from the ramen noodles, olive oil, vinegar, and sweetener in a bowl. Place the ramen noodles, coleslaw mix, green onions, and sunflower seeds in a large bowl; toss to combine. Drizzle dressing over the coleslaw mixture and continue to toss until entire mixture is coated with dressing. Chill for 2 hours before serving.

Reviews

34
  1. 44 Ratings

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Most helpful positive review

I loved the recipe although I did change a few things. The beef ramah noodles changed to chicken. The sunflower seeds became almonds. The olive oil was vegetable or canola oil and the splenda...

Most helpful critical review

this should not be listed in the low sodium recipes. One package of ramen noodles has 890mg of sodium this recipes lists 73mg

I loved the recipe although I did change a few things. The beef ramah noodles changed to chicken. The sunflower seeds became almonds. The olive oil was vegetable or canola oil and the splenda...

this recipe is fantastic! I would have given it 5 stars, but I made some changes. Don't do anything to the ramen other than break it up and mix it in. Plus I put in almonds and sunflower seed...

I like this better with crunchy noodles, either saute them in a little olive oil or just break up without cooking at all. The splenda is a great idea. I have used different flavors of ramen nood...

I'm not a big fan of cole slaw AT ALL, but my sister-in-law made this at a barbecue and I had 3rds! Even the kids gobbled it down!

I really loved this coleslaw. The noodles do get soft, but I enjoyed the different textures of the crunchy cabbage and the soft noodles. I didn't have Splenda so I used a Sweet n' Low packet an...

Do not need to boil noodles, just crunch up and add all ingredients! Yum!

this should not be listed in the low sodium recipes. One package of ramen noodles has 890mg of sodium this recipes lists 73mg

Wonderful, Toast the ramen noodles and throw in a jalapeno for spice, traded 1 T of olive oil for sesame oil, didn't use the flavoring from the ramen noodles b/c of sodium :( but really was grea...

Pretty good but I think next time I will add my own spices instead of using the seasoning packet from the noodles. I used the chicken and it gave the dish a slightly weird taste. Adding your own...