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Chinese Ramen Noodle Salad

Chinese Ramen Noodle Salad

Looking for the perfect summer dish that’s easy to make? Try this Chinese Ramen Noodle Salad. It's gluten-free and vegetarian!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Main Course, Salad, Side Dish
Cuisine Chinese
Servings 4

Ingredients
  

  • SALAD
  • 2 gluten- free ramen noodles I like Lotus Foods
  • 1 green cabbage shredded
  • 3 Scallions sliced
  • 1/2 cup slivered almonds
  • 1/2 cup Shredded carrots
  • 1 daikon sliced
  • 2 radishes sliced
  • 1/2 cucumber sliced
  • sesame seeds for garnish
  • 1/4 cup cilantro minced
  • DRESSING
  • 1/3 cup Avocado oil
  • 3 tbsp Honey
  • 2 tbsp Coconut aminos
  • 1/4 cup Rice vinegar
  • 1 tsp Garlic powder
  • 1 tsp Ground ginger
  • Salt and pepper to taste

Instructions
 

  • In a large ziplock bag, add the dried ramen noodles and break them apart hitting them with a pin roller. Add them into a medium skillet and toast with about 1 tsp avocado oil until toasted. (About 5 minutes)
  • In a small bowl, add all the dressing ingredients and whisk well. Set aside.
  • In a large bowl, add all the salad ingredients. Pour the dressing and crunchy ramen noodles. Toss and devour!
  • Note: sometimes I like to let it sit and let the dressing marinate for about 15 minutes before serving or longer.