Ready for some crunch and zing with your greens? This salad is a lightened-up version of your typical recipes, which call for frying the noodles, as well as adding a lot of sugar and excess fat to the dressing. It is fun to make for a crowd, and a great one to add protein to for multiple lunches or dinners throughout the week.
For the salad:
1 large head Nappa cabbage (or 2 small head), rinsed and chopped or torn into bite-size squares
4 green onions, white parts diced
1 package Ramen Noodles
6 ounces peanuts, low salt (could also use slivered almonds, sunflower seeds, or a combination of all)
For the dressing:
3 Tablespoons low-sodium soy sauce
10-12 packets of sugar substitute (ie. Splenda)
½ cup apple cider vinegar
2 Tablespoons olive oil
2 Tablespoons vegetable broth, low sodium
1-2 garlic cloves, crushed (about 1 teaspoon)
1 teaspoon fresh ginger, finely chopped
Preheat the oven to 350 degrees. Cover the roasting pan with parchment paper. Open the Ramen noodles and remove the seasoning packet. Place noodles in a sealable bag. Using a mallet, lightly pound noodles into bite-size pieces. Pour onto parchment paper. Add peanuts or nuts of your choice. Roast for 10-15 minutes, or until noodles are lightly browned, stirring halfway. Remove from the oven and let cool. Set aside ½ cup of noodles and nut mixture.
While noodles are roasting, toss cabbage and green onions in a large salad bowl. Set aside.
Place dressing ingredients in a blender. Blend for 1-2 minutes.
Toss cabbage and green onions with half of the dressing. Add bulk of noodles and nuts, more dressing to your liking, toss and top with the remaining half cup of nuts and noodles. Suggested other toppings: edamame, shredded red cabbage, shredded carrots, roasted chicken, tofu, etc.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.