Vegan Ramen Noodle Salad with Cabbage
An Asian inspired cabbage salad with a light flavorful dressing and crunchy ramen noodles.
Nutrition Facts
102 kcalCalories
1 gProtein
5 gCarbs
9 gFat
Ingredients
Instructions
In a large mixing bowl, mix 1/4 cup of oil, 2 tablespoons rice vinegar, 2 tablespoons agave (or sweetener of choice), 1 tablespoon sesame oil, 2 teaspoons soy sauce, and 1 teaspoon fresh ground ginger. Stir with a whisk until combined.
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Continue Reading at Thehiddenveggies →Chef's Notes
This salad tastes best within a few hours of making. After about 3-4 hours, the ramen noodles start to get soft.
When using fresh ginger, use a knife or a peeler to get the brown skin off of the ginger root. Then use a microplane or zester to mince the ginger into tiny pieces.
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Reviews from the Original Source
Fabulous. 30 years ago when I lived in California, there was a fast food place that made the best chicken Chinese cabbage salad. These were my pre-vegan days. I’ve never been able to replicate it until now. The first day was great, but then I went and bought Impossible chicken nuggets and added them. Great, but not quite. Today I’m going to pick up the Daring plant chicken pieces. Marinade in some teriyaki, grill it, and add it to the salad. Thank you so much for this recipe!
Delish and easy to make. We added our homemade vegan chkin and it was a perfect meal! Making again for July 4th! Thanks for a great recipe!
Hi Monica! I am going to make this and can tell it is going to be good just by the ingredients except I am going to use lemon juice (it's healthier for the kidneys) so I rated it in advance for you. :-) I had a recipe in the past that was good but lost it. A nice addition is a small amount of chopped mint or spearmint leaves. Also, a little tip, I use the tip of a teaspoon to peel my ginger. It works like a charm. Thank you for all you do to help people with recipes, even me. :-)
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