(MEATLESS MONDAYS/VEGAN RECIPES) Did you know ramen noodles are great for more than just soups? Switch things up this Meat-Free Monday with this easy and colorful Vegan Ramen Noodle Salad.
Not only is this dish perfect for summer BBQs and potlucks, but it’s also great for brightening up regular meals. As always, happy eating! — Global Animal
Healthy Vegan Ramen Noodle Salad
Yield: 5 servings
Ramen Noodle Salad
- 1 pack (8oz) ramen noodles cooked, just slightly al dente (I used non-fried brown rice ramen but you can use any kind you would like)*
- 3 cups red cabbage shredded
- 1 cup carrot grated
- 5 scallion stalks sliced
- 1/4 cup slivered almonds
- 3 TB warm water
- 1/4 cup smooth peanut butter (room temp pb makes it easier to whisk)
- 1/2 lime juiced
- 3 TB apple cider vinegar
- 2 TB maple syrup
- 2 TB tamari or soy sauce if not gf
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Add all salad ingredients to a large bowl.
In a separate bowl, whisk salad dressing ingredients. If the dressing is too thick for your liking, feel free to add a little more warm water until you get the consistency you desire.
*I used the fresh ramen noodles that you can get at Whole Foods in the refrigerated section for the pictures because I ran out of my brown rice noodles recipe testing.
*If you pre-cook the noodles the day before, add a little olive oil to them before putting them in the fridge so they don’t stick together.
Recipe Courtesy of V Nutrition and Wellness
More V Nutrition and Wellness: https://www.vnutritionandwellness.com/vegan-ramen-noodle-salad/