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18Ingredients
18Minutes
310Calories
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Ingredients
US|METRIC
8 SERVINGS
- 12 oz. ramen noodles (dried, seasoning packs discarded)
- 1 cup purple cabbage (shredded)
- 1/2 cup shredded carrots
- 1 red bell pepper (finely diced)
- 1 yellow bell pepper (finely diced)
- 1 cup edamame
- 2 Tbsp. sesame seeds
- 1/4 cup sliced green onions
- 2 Tbsp. cilantro leaves (chopped)
- 1/3 cup peanuts (chopped)
- 1/3 cup Lee Kum Kee Hoisin Sauce
- 2 Tbsp. toasted sesame oil
- 1/3 cup rice vinegar
- 2 tsp. honey
- 1 1/2 Tbsp. soy sauce
- 1 tsp. fresh ginger (minced)
- salt
- pepper
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories310Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol |
Sodium1140mg48% |
Potassium340mg10% |
Protein9g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate35g12% |
Dietary Fiber4g16% |
Sugars4g |
Vitamin A35% |
Vitamin C90% |
Calcium8% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Holly A. 6 years ago
This was fantastic!! I had never made anything like this before (room temp asian noodle salad), never mind for a family reunion. It was the only salad that disappeared, even my picky kids preferred it. And yes, it is loaded with veggies.
Great for vegetarians and wouldn't spoil as quickly as other traditional picnic salads. If i had left overs, this could probably make a second meal with a protein such as chicken or shrimp.
As a side note and possibly offensive, I used my hands to mix the veggies, noodles and dressing. A bit messy, but really the only method that mixed it well..