Crunchy Ramen Noodle Salad
This is such a FUN salad and at That Girl we’re all about having fun, having a glass and enjoying life – in and out of the kitchen. This crunchy salad uses every 20-something’s favorite, Ramen Noodles, but classing it up a tad with bright colorful vegetables. To streamline your life even more, buy pre-shredded cabbage(s) and carrots.
½ head purple cabbage, shredded (about 2 cups)
½ head green cabbage, shredded (about 2 cups)
2 cup shredded carrots
1 bunch watercress, roughly chopped
1 bunch cilantro, roughly chopped
1 cup roasted cashews, chopped
1 bunch scallions, thinly sliced
1 packages ramen noodles (raw without spice packet)
2 tablespoons honey
2-3 tablespoons rice wine vinegar
1 lemon, juiced
2-3 tablespoons extra virgin olive oil
In a large bowl toss together cabbage(s), carrots, watercress, cilantro and scallions. Break apart ramen and toss with vegetables. Sprinkle the salad with salt and toss together gently.
In a small bowl whisk together honey, rice wine vinegar, lemon juice, olive oil and salt, to taste. Toss with salad and massage until fully dressed. This can work as a salad or slaw depending on how much you want to allow it to sit with the dressing and marinade.