TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings


  • 1 package (3 ounces) ramen noodles
  • 3/4 cup shredded cabbage
  • 3/4 cup shredded romaine
  • 2 tablespoons sliced green onion
  • 2 teaspoons slivered almonds, toasted
  • 2 teaspoons sesame seeds, toasted
  • 1 tablespoon rice vinegar
  • 1-1/2 teaspoons sugar
  • 1-1/2 teaspoons canola oil
  • 1 teaspoon water
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon reduced-sodium soy sauce
  • Dash salt
  • Dash pepper

Nutritional Facts

1 cup: 187 calories, 10g fat (3g saturated fat), 0 cholesterol, 193mg sodium, 20g carbohydrate (4g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable.


  1. Split ramen noodles in half (save the seasoning and half of the noodles for another use). Break apart remaining noodles; place in a bowl. Add the cabbage, romaine, onion, almonds and sesame seeds.
  2. For dressing, in a jar with a tight-fitting lid, combine the vinegar, sugar, canola oil, water, sesame oil, soy sauce, salt and pepper; shake well. Add dressing to salad and toss to coat. Serve immediately. Yield: 2 servings.
Originally published as Sesame Almond Slaw in Cooking for 2 Summer 2006, p12

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