As soon as I thought of this side dish, I almost decided it was not a good choice because of the dressing and Ramen noodles. (Did you know that package of ramen noodles contains 2 servings for a total of 380 calories??)However, it sounded so good, and there is way more veggies in this salad than ramen noodles, so I moved forward.
I have been determined to learn ways to eat the foods I love within my dieting guidelines, so I found several recipes online and developed a "lighter" version of this tasty salad. The changes I made involved less oil, sugar substitute and leaving out the seasonings from the package (which would have added more fat and calories). The best part is that it didn't taste any different to me and was a hit with my non-dieting BFFs. This salad would work for the 17 Day Diet once you've gotten past the Accelerate cycle. If you can't wait, make it without the noodles.
Here's it is:
Ramen Noodle Cabbage Salad Light
Makes 6 large servings (approx 1 1/2 - 2 cups)
- 1/2 head medium cabbage, shredded (or cole slaw mix)
- 1-2 tender celery stalks (pieces) sliced thinly
- 1 medium carrot, peeled and grated
- 4 green onions, sliced thinly
- 2 oz. sliced almonds
- 2-3 teaspoons toasted sesame seeds
- 1 uncooked package chicken Ramen noodle mix (without the seasonings), crumbled
- 2 T sesame oil
- 5 teas. baking sugar substitute (such as Splenda)
- 1 teas. low sodium soy sodium
- Mix cabbage, onions, carrots together in large bowl.
- Make Dressing - In separate small bowl mix oil, vinegar, soy sauce and sugar substitute. Stir and refrigerate.
- 1/2 hour before serving, add almonds, sesame seeds and crumbled dry Ramen noodles (without the seasoning packet) to salad and mix thoroughly. Pour dressing mixture over salad and stir again.
- Refrigerate 1/2 hour and serve