Description
This crunchy ramen noodle salad is a healthy twist on the classic potluck favorite, lightened up and loaded with plant-based protein. It’s perfect for cookouts, meal prep, or a quick weeknight dinner!
Ingredients
Units
Scale
For the Salad:
- 6 oz uncooked ramen noodles (seasoning packet discarded)
- 1/2 cup sliced almonds
- 14 oz shredded cabbage (about 6 cups)
- 2 cups frozen shelled edamame, thawed
- 4 green onions, chopped
- 1 tablespoon sesame seeds (optional)
For the Dressing:
- 3 tablespoons rice vinegar
- 3 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon honey or maple syrup
- 1 tablespoon toasted sesame oil
- 1 tablespoon avocado or olive oil
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon garlic powder
- Pinch of salt and pepper
Instructions
- In a jar or bowl, whisk together all dressing ingredients.
- In a large bowl combine the ramen, cabbage, almonds, edamame, and green onions.
- Drizzle with dressing and toss to coat.
- Let the salad chill for 30 minutes to allow flavors to develop, then serve.