Servings 4 servings
Ingredients
For the salad:
- 2 (3-oz.) packages ramen noodles, seasoning packets discarded
- 1 cup shelled edamame
- 2 cups finely shredded purple cabbage
- 1 cup shredded carrots
- 1/2 cup slivered almonds
- 1/4 cup sliced scallions
For the dressing:
- 1/3 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 2 Tablespoons fresh lime juice
- 1 Tablespoon sesame oil
- 1/4 cup honey
- 1 Tablespoon minced garlic
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 teaspoons sesame seeds, for garnishing
Instructions
Make the salad:
- Bring a large pot of water to a boil. Add the ramen noodles and cook according to package directions. Reserve 1/4 cup of the boiling water and set it aside, then drain the noodles and add them to a large bowl.
- Add the edamame, cabbage, carrots, almonds and scallions to the bowl and toss to combine.
Make the dressing:
- In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, honey, garlic, crushed red pepper flakes (optional) and hot water until smooth.
- Add the dressing to the bowl with the noodles and veggies and toss to combine.
- Garnish with sesame seeds and serve or let cool completely before covering with plastic wrap and storing in the fridge.
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