FOR YOUR TABLE
Spicy Ramen Noodle Salad with Almond Dressing
Recipe and photo courtesy of @jazzminkaita
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DRESSING
- 125 mL (1⁄2 cup) creamy almond butter
- 125 mL (1⁄2 cup) olive oil
- 30 mL (2 Tbsp) soy sauce
- 30 mL (2 Tbsp) lime juice
- 30 mL (2 Tbsp) packed brown sugar
- 15 mL (1 Tbsp) Sriracha sauce
- 5 mL (1 tsp) sesame oil
- 30 to 45 mL (2 to 3 Tbsp) water SALAD
- 500 mL (2 cups) purple cabbage, shredded
- 375 mL (1 1⁄2 cups) matchstick carrots
- 250 mL (1 cup) yellow pepper, sliced
- 250 mL (1 cup) red pepper, sliced
- 250 mL (1 cup) cucumber zoodles or matchsticks
- 250 mL (1 cup) bean sprouts
- 4 (70 g/2.5 oz each) Lotus Foods Organic Millet & Brown Rice Ramen cakes, cooked and rinsed according to package directions
- 60 mL (1⁄4 cup) parsley, chopped, for garnish
- 60 mL (1⁄4 cup) almonds, sliced, for garnish
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Prepare the dressing: Combine all ingredients except the water in a bowl; whisk until smooth. Thin dressing with water as needed.
Prepare the salad: Toss together all salad ingredients, then drizzle with your desired amount of dressing. Mix to combine. Top with parsley and sliced almonds. Makes 10 servings.