Crunchy Ramen Asian Noodle Salad

Let’s be real—most of us have an old, forgotten bag of ramen noodles hanging out in the back of the pantry. And if you're tired of the same salty soup, I’ve got great news: your ramen is about to get a major upgrade. This crunchy, colorful Asian-inspired salad is the answer to the eternal question: "What do I do with this boring bag of ramen?" Now you know! Toss that seasoning packet (you won’t need it), and turn those noodles into something amazingly tasty and healthy.

Prep: 15-20 mins Total: 20-25 mins Yields: 8 servings

Ingredients:

• 4 cups shredded green cabbage

• 2 cups shredded red cabbage

• 1 carrot, shredded

• 1 red or yellow bell pepper, thinly sliced

• 1 cup cooked edamame 

• 1 package ramen noodles, broken into chunks (remove seasoning packet) 

• ½ cup sliced green onions

• ½ cup cilantro 

• ½ cup toasted slivered almonds

• ½  cup sesame oil

• ⅓  cup rice vinegar

• 4 tablespoons coconut aminos  

• Salt and pepper to taste

Instructions:

1. Place green cabbage, red cabbage, carrot, bell pepper, edamame, ramen noodles, green onions, cilantro, and almonds in a large bowl.

2. In a small bowl, whisk together sesame oil, rice vinegar, and coconut aminos. Season with salt and pepper to taste.

3. Pour dressing over cabbage mixture and toss to coat evenly.

4. Serve immediately for maximum crunch, or cover and chill in the fridge for up to 8 hours before serving. Enjoy!