Asian Coleslaw With Ramen Noodles

Asian coleslaw with ramen noodles is a fresh and easy take on a classic picnic dish.  It’s low in calories and fat as well as being a handy “make-ahead” salad!

Asian Coleslaw With Ramen Noodles

Asian Coleslaw With Ramen Noodles

Course Salad
Servings 4
Calories 192 kcal


  • ½ head cabbage, shredded (4 cups)
  • 1 carrot, shredded
  • 1 bunch green onions, sliced
  • 1 block of ramen noodles, uncooked (2 oz)
  • Toasted sesame seeds (optional)*
  • Toasted sunflower seeds (optional)*


  • ¼ cup rice wine vinegar
  • ¼ cup soy sauce
  • 2 tbsp sugar
  • 1 tbsp sesame oil
  • 2 tbsp olive oil
  • tsp ground ginger
  • tsp garlic powder
  • tsp black pepper


  • Combine ingredients for the dressing and mix until the sugar dissolves. Set aside.
  • Place cabbage, carrot and green onions in a gallon-sized zippered storage bag.  Add dressing to the bag and shake the bag to incorporate ingredients.  
  • Seal the bag tightly and store the coleslaw in the bag for at least 24 hours.  
  • Several hours before serving, coarsely crush ramen noodles and toss them into coleslaw.  This can be done up to 6 hours in advance for soft noodles or 1 -2 hours in advance if you want the noodles to retain some crunch.  
  • Sprinkle with sesame and/or sunflower seeds before serving, if desired.
  • *To toast seeds: lay them in a single layer      
    On a baking sheet.  Bake at 350℉ for 8 minutes or until lightly browned.      
    In a glass pie pan.  Microwave at 1-minute intervals until lightly browned.   
    In a skillet on the stovetop.  Cook over medium-low heat for 4-6 minutes.     
    –For all methods, shake or stir several times for even browning.
  • Hack:  Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need.  They’ll wrap the leftover pieces and put it back on the shelf for sale.
Keyword Asian cuisine, Asian food, Asian side dish, buffet, cabbage, cold side dish, cole slaw, coleslaw, make ahead, picnic food, salad, vegan, vegetarian

Did you know?  Cabbage is part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.

Please check out my article for more health benefits of cabbage as well as some great recipe ideas.

Simple Healthy Coleslaw

This simple healthy coleslaw is mayo-free, vegetarian and low in calories. It’s quick and easy to make and has a fresh taste the whole family will enjoy!

Simple Healthy Coleslaw
Simple Healthy Coleslaw


Simple Healthy Coleslaw


2 tbsp olive oil

2 tbsp apple cider vinegar

1½ tsp spicy brown mustard

1½ tsp honey

1½ tsp celery salt

Salt and pepper to taste

2 tbsp slivered almonds (optional)

1 jalapeno pepper, minced

1 green onion, thinly sliced

1 cup red cabbage, thinly sliced

1 cup green cabbage, thinly sliced

⅓ cup grated carrots


In a small bowl, combine oil, vinegar, mustard, honey, celery salt, salt, pepper, almonds, jalapeno pepper and green onion.  Set aside

Place red cabbage, green cabbage and carrots in a medium-size mixing bowl.  Drizzle oil mixture over the top of the vegetables and toss to coat.

Serve immediately.

3 servings, 124 calories per serving

Hack:  Leftovers can be stored in the refrigerator for up to 5 days.

Hack:  Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need.  They’ll wrap the leftover pieces and put it back on the shelf for sale.

Hack:  Check the produce department for loose carrots so you don’t have to buy an entire bag.  If you don’t see them, ask a clerk if they’re available.

Hack:  Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.

Hack:  Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.

Hack:  For an interesting change of pace, try this colorful and creamy broccoli coleslaw as well!

If you have leftover cabbage, check out my recipes for Chinese Chicken Cabbage Soup, Oven Braised Pork Roast with Red Cabbage and LeekRoasted Red Cabbage with ShrimpAndouille Sausage with Cabbage or Homemade Chinese Dumplings!

Tomato and Shrimp Salad

Tomato and Shrimp Salad is a healthy treat that can be served as an appetizer or a light meal. It’s low in calories and packed with nutrition!

Tomato and Shrimp Salad
Tomato and Shrimp Salad

Tomato and Shrimp Salad


2 tbsp minced sweet onion

2 cloves garlic, minced (2 tsp)

1 small jalapeno pepper, seeded and minced

¼ cup lemon juice

¼ cup olive oil

¼ cup chopped basil (1 oz)

Salt to taste

1 tsp black pepper

½ pound cooked shrimp, peeled and deveined

1 pint grape tomatoes

5 bacon slices, cooked and crumbled


In a small bowl, combine onion, garlic, jalapeno, lemon juice, olive oil, basil, salt and pepper.  Set aside.

Place shrimp, tomatoes and bacon in a large salad bowl.  Drizzle dressing over the top and toss to combine.

If desired, serve over a bed of salad greens or baby spinach.


6 servings, 210 calories per serving

Hack:  Leftovers can be stored in the refrigerator for up to 4 days.


Classic Blue Cheese Wedge Salad

Bacon, blue cheese, tomatoes and iceberg come together to make this classic blue cheese wedge salad practically a meal in itself!

Classic Blue Cheese Wedge Salad
Classic Blue Cheese Wedge Salad

Classic Blue Cheese Wedge Salad


1 head iceberg lettuce

1-pint grape tomatoes

½ red onion

½ cup Blue Cheese Salad Dressing

1 cup bacon sprinkles

1 cup blue cheese crumbles


Remove stem and outside leaves from the lettuce.  Cut into 4 equal wedges.  Rinse gently under cold water, taking care to keep the wedges intact.  Allow to drain.

Thinly slice the red onion.  Rinse tomatoes and cut them in half.

Place wedges wide side down in a salad bowl or plate.  Drizzle with 2 tbsp blue cheese dressing (thin with a little milk if the dressing is too thick to drizzle), Sprinkle with tomatoes, onion slices and bacon crumbles, allowing them to stick to the sides of the wedge in the salad dressing,  Top with blue cheese crumbles.

Serve immediately.


4 servings, 387 calories per serving


Hack: Make this a complete meal by adding one or two hard-boiled eggs!

Hack:  Do not assemble salad until ready to eat.  If there are ingredients leftover, wrap them individually and store in the refrigerator until ready to eat.

Hack: To make bacon crumbles, preheat oven to 350℉.  Place a low rack on a sheet pan with sides (so the grease won’t run into the oven).  Lay uncooked bacon slices on top of the rack.  Put in the oven and bake for 20-25 minutes or until crisp and browned.

Drain bacon on paper towels until cool.  Crumble to the desired size.

1 lb bacon will make about 1 cup bacon crumbles

  Store any leftover bacon grease tightly covered in the refrigerator for up to 6 months.  It can be used as a substitute for butter in various dishes.  Caution:  Use caution when cooking with bacon grease.  It has a smoke point similar to butter, which is lower than oils.

Caprese Salad with Balsamic Reduction


Caprese Salad with Balsamic Reduction

Caprese Salad with Balsamic Reduction


2 cups grape tomatoes, sliced in half (12 oz)

2 cups mozzarella pearls (8 oz)

¼ cup fresh basil leaves

3 tbsp balsamic reduction

Salt to taste

Pepper to taste


Place tomatoes and mozzarella pearls in a bowl.  Tear basil leaves and sprinkle over top.  Toss with balsamic reduction, salt and pepper.

Serve immediately.  Store leftovers in the refrigerator for up to 3 days.


4 servings, 230 calories per serving


Fresh Pasta Salad with Peas

Pasta salad with peas is one of my all-time favorite summer sides. It’s cool and refreshing on a hot day! What’s your favorite summer “go-to”?

Pasta Salad with Peas

Pasta Salad with Peas

Course pasta, Salad, side
Servings 4
Calories 230 kcal


  • 1 cup rotini pasta, uncooked
  • ½ cup frozen peas
  • ¼ cup pasta water
  • 2 tbsp oil-based Italian salad dressing*
  • 2 tbsp fresh onion, minced
  • ½ cup mayonnaise
  • 1 tsp apple cider vinegar
  • 1 tsp Worcestershire sauce
  • 1 tsp sugar
  • ½ tsp black pepper
  • ¼ tsp salt


  • Bring one quart of water to boil in a medium saucepan over high heat. Add pasta and boil until al dente, about 7 minutes or according to package directions. Add peas in the last minute of cooking.
  • Drain pasta, reserving ¼ pasta water.  Do not rinse.
  • Place pasta in a bowl or sealable plastic bag.  Add pasta water and Italian salad dressing and place in the refrigerator overnight.
  • Drain pasta and return to bowl.
  • In another small bowl, mix onion, mayonnaise, vinegar, Worcestershire sauce, sugar, pepper and salt. Toss with cooled pasta and peas. Refrigerate until the salad is well chilled.
  • *Use olive oil, if desired.
  • Hack: Store tightly covered leftovers in the refrigerator for up to 5 days.
Keyword cold side dish, easy, green peas, pasta, rotini, salad, vegetarian

Did you know?  Traditional “white” pasta has gotten a bad rap lately but there are plenty of healthier alternatives out there, either with carbs or without!

Use this homemade Italian salad dressing for the overnight soak!

Colorful Orange and Beet Salad

This orange and beet salad is the perfect accompaniment to any meal. The citrusy orange flavor and the earthy sweetness of beet make a perfect taste combination!

Orange and Beet Salad

Orange and Beet Salad

Course Appetizer, Salad
Servings 3
Calories 330 kcal


  • 1 red beet
  • 3 cups romaine lettuce
  • 1 can (11 oz) mandarin oranges, drained with liquid reserved*
  • ¼ cup red onion, thinly sliced
  • 3 tbsp chopped pecans
  • 3 tbsp feta cheese 
  • cup orange vinaigrette dressing*


  • Preheat the oven to 400℉.
  • Cut greens off the beet, leaving 1” of the stem. Wash thoroughly, brush with olive oil and wrap in aluminum foil.
  • Roast until tender, 50-60 minutes. Remove from oven and cool. Peel the beet and cut it into cubes.
  • Divide lettuce equally into 3 salad bowls.
  • Top the lettuce with equal amounts of beet, orange sections, onion, pecans and feta.
  • Toss each salad with 2 tbsp dressing.
  • Serving immediately.
  • Hack: Feel free to substitute any salad greens you have on hand or use fresh baby spinach.
  • Hack: Only assemble the salad(s) you intend to eat immediately. The rest of the ingredients can be stored in the refrigerator for up to 5 days and assembled when ready to eat.
  • Hack:  To keep lettuce romaine lettuce fresh longer, separate leave and wash. Dry in a salad spinner or with paper towels. Place lettuce leaves in a sealable plastic bag or container with paper towels between each layer to absorb moisture. Replace paper towels if they become soggy.
  • Hack:  Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.
Keyword colorful, easy, fresh beet, fruit and vegetable, healthy, mandarin oranges, salad, vegetarian, vinaigrette

Did you know?  Colorful foods add up to a healthy diet!  Check out the benefits of beets here!

Suggestion:  If you love the combination of beets and oranges, try warm mandarin glazed beets!

Cranberry Pecan Chicken Salad

Cranberry pecan chicken salad is a fresh twist on a classic treat. Try it in a sandwich or on a bed of fresh greens. It’s sure to tantalize your taste buds!

Cranberry Pecan Chicken Salad

Cranberry Pecan Chicken Salad

Course lunch, Sandwiches
Servings 2
Calories 265 kcal


  • 1 cup chicken, cooked and shredded (1 small breast)
  • 2 tbsp red onion, chopped
  • ¼ cup celery, chopped
  • 2 tbsp dried cranberries, chopped (10-12 dried cranberries)
  • 2 tbsp pecans, chopped (5 -6 pecan halves) 
  • 3 tbsp mayonnaise
  • tsp lemon juice
  • ½ tsp dijon mustard
  • ½ tsp dried parsley
  • Dash salt and pepper


  • In a small mixing bowl, combine chicken, onion, celery, cranberries and pecans.
  • In a separate bowl, whisk mayonnaise, lemon juice, mustard, parsley, salt and pepper.  Pour over the chicken mixture and stir to combine.
  • Allow to chill for an hour to combine flavors.
  • Hack: Store leftovers, tightly covered, in the refrigerator for up to 5 days.
  • Hack:  For a delicious change of pace, replace cranberries with ¼ cup red grapes.
  • Hack:  I've used pecans in this recipe but you can use your favorite nut or whatever nuts you have on hand.
Keyword chicken, chicken salad, cranberries, grapes, leftover, pecan, protein salad, sandwich

Did you know? People call cranberries a superfood for good reason: They have all kinds of health-boosting benefits.

Suggestion: Serve this salad on simple white bread or oatmeal honey sandwich rolls!

Easy Homemade Croutons

These easy homemade croutons are way better than store-bought and they toast up quickly in a skillet! Serve them over salads or in soup!

Easy Homemade Croutons

Easy Homemade Croutons

Course Salad
Servings 5
Calories 80 kcal


  • 2-3 bread slices, day-old or stale
  • tbsp butter


  • Cut bread into ½“ cubes (about 1½ cups).
  • Melt butter in a saute pan over medium heat. Add bread cubes and toss to coat. Continue to cook, tossing frequently, until golden brown. Remove from heat.
  • Hack: Jazz up your croutons by adding ⅛ tsp of spice to melted butter. Use garlic powder, onion powder, Italian seasoning or whatever spice you desire!
  • Hack: Croutons can be stored, tightly covered, for 10 days at room temperature or frozen for up to 6 months.
Keyword croutons, easy, fast and easy, homemade, quick and easy, salad, stale bread, vegetarian

While most consider croutons to be just a crunchy treat, they actually have some nutritional benefits!

Suggestion:  Use these croutons to dress up your Brussels sprout Caesar salad or garden-fresh tomato soup!

Day-old or stale Simple White Bread, or Oatmeal Honey Sandwich Rolls would make great croutons!

Best Orange Vinaigrette Dressing

This is the best orange vinaigrette dressing you’ll ever eat! It takes a little longer to make than some other dressings but it’s worth the wait!

Best Orange Vinaigrette Dressing

Best Orange Vinaigrette Dressing

Course Salad Dressing
Servings 2 tbsp
Calories 145 kcal


  • ½ cup orange juice
  • Light syrup from one 11 oz can of mandarin oranges
  • 1 tbsp minced red onion
  • 2 tbsp apple cider vinegar
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ cup olive oil


  • Place orange juice and light syrup in a small saucepan. Boil over medium-high heat until thickened and reduced to ¼ cup., about 40 minutes. Stir frequently. Remove from heat and allow to cool for 10 minutes.
  • In a small bowl, combine onion, vinegar, salt, pepper and oil. Add orange syrup and mix well.
  • Store tightly covered in the refrigerator.k
Keyword easy, mandarin oranges, oil-based, orange juice, salad dressing, vegan, vegetarian, vinaigrette

Did you know?  Vinaigrette dressing refers to dressing with an oil and vinegar base.  It’s been proven to be much healthier than its creamy counterparts!

Suggestion:  Try this dressing with Orange and Beet Salad!


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