Gluten-Free & Sugar-Free Asian Ramen Salad

A delicious quick and easy lunch or side salad that you can throw together in less than 10 minutes.

Asian Ramen Salad is a staple at pot-lucks here in Minnesota. My grandpa was always the one who brought it to family gatherings, and it was always gone almost immediately. It didn’t have the healthiest ingredient list, though, so in an effort to indulge in one of my family’s favorite salads, I experimented in our kitchen until I got it right! It is so delicious and flavorful! The key is to get those noodles nice and fried up because rice noodles are crunchier than their gluten-filled counterpart. It’s a snap to whip up and bring to all of your family gatherings!

Gluten-Free & Sugar-Free Asian Ramen Salad

A quick and easy lunch or side salad that you can throw together in less than 10 minutes.

Ingredients

2 packages Rice Ramen (gluten-free ramen noodles)
3 Tbsp grass-fed butter
1/3 cup olive oil
3 Tbsp Swerve Confectioners Sweetener (sugar-free sweetener)
3 Tbsp apple cider vinegar
1 tsp umami spice
1/2 tsp garlic powder
1/4 tsp ginger powder
2 (12 oz) containers/bags of broccoli slaw (you will find this near the bagged salads in your grocer)
3 Tbsp nuts: we use sunflower seeds or slivered almonds
Chopped green onions, optional for garnish
Sea salt, to taste
Black pepper, to taste

Instructions

1. Remove the noodles from their packaging and toss the flavor packet that comes inside because it contains msg.

2. Place the noodles in a plastic bag and crush them up.

3. Melt the butter in a large skillet over medium heat.

4. Add the crushed noodles to the skillet, stirring until they are golden brown. They might puff up a bit. Takes about 5-10 minutes, then set aside.

5. Whisk together the oil, vinegar, sweetener, and spices. I like to dump them all into a jar and shake it up, to make things easier.

6. Toss the broccoli slaw into a large bowl and sprinkle with 1/2 tsp salt, massage with your hands until it becomes a little moist (about 5 minutes).