Time: 20 minutes + 2-3 hours
Serves: 14
Serving size: 0.5 cup

Ingredients:

• 1/4 cup extra virgin olive oil, cold pressed
• 1/4 cup sesame seed oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons erythritol 
• 1 teaspoon Himalayan crystal salt
• 1/4 - 1/2 teaspoon whole black peppercorns, ground
• 1 teaspoon ramen chicken powder mix
• 1 medium head of cabbage, chopped
• 1 green pepper, chopped (optional)
• 1 package organic ramen noodles
• 1/4 cup sunflower seeds, hulled
• 1/2 cup almonds

Instructions:

1. 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.
2. Add cabbage and green pepper to the dressing mix and blend together.
3. Break the dry ramen noodles up into pieces. Leave them uncooked; they'll absorb liquid from the dressing and soften while the salad chills.
4. Add ramen noodles, sunflower seeds and almonds to the cabbage mixture. Chill 2 to 3 hours before serving.

Nutrition Facts (per serving):

• Calories 133
• Fat 11 grams
• Protein 2 grams
• Sodium 224 milligrams
• Carbohydrates 8 grams
• Fiber 2 grams