Tuna Ramen Salad
This tuna ramen salad foodservice recipe is full of Asian favorites and topped with a tasty rice vinegar vinaigrette.
Ingredients
- 1 pouch (43 oz) Chicken of the Sea® Premium Light Tuna
- 27 3-oz uncooked ramen noodles packets
- 10 c shredded green cabbage
- 7 c shredded red cabbage
- 2 c shredded carrots
- 1 c green onion diced
- ¾ c toasted almond slivers
- 1½ cups vegetable oil
- 1 c rice vinegar
- 6 tbsp sugar
Nutrition Facts
calories
200
total fat
8g
saturated fat
1g
trans fat
0g
cholesterol
10mg
sodium
280mg
total carbohydrates
24g
fiber
1g
total sugars
4g
added sugars
1g
protein
9g
vitamin d
6%
calcium
2%
iron
6%
potassium
2%
Instructions
- Break ramen into bite-size chunks.
- Mix vegetable oil, vinegar, and sugar in small bowl.
- Add all other ingredients in large bowl. Pour dressing over all ingredients, lightly toss, and serve.
Nutrition Facts
calories
200
total fat
8g
saturated fat
1g
trans fat
0g
cholesterol
10mg
sodium
280mg
total carbohydrates
24g
fiber
1g
total sugars
4g
added sugars
1g
protein
9g
vitamin d
6%
calcium
2%
iron
6%
potassium
2%
In this Recipe:
Tuna Ramen Salad
This tuna ramen salad foodservice recipe is full of Asian favorites and topped with a tasty rice vinegar vinaigrette.
