Time:
1200
Serves: 14
Serving size: 0.5 cup
Ingredients:
Instructions:
- Mix together extra virgin olive oil and sesame seed oil, apple cider vinegar, erythritol, salt, whole black peppercorns and the powder mix from the ramen package to make the dressing.
- Add cabbage and green pepper to the dressing mix and blend together.
- Break the dry ramen noodles up into pieces. Leave them uncooked; they'll absorb liquid from the dressing and soften while the salad chills.
- Add ramen noodles, sunflower seeds and almonds to the cabbage mixture. Chill 2 to 3 hours before serving.
Nutrition facts (per serving):