Ramen Salad

Name: Ramen Salad
Yield: 1
Ingredients: for the dressing; 4 tsp ketchup; 4 tsp low-sodium tamari; 1 Tbsp rice vinegar; 2 tsp ginger, finely grated; 1 small garlic clove, minced; 2 Tbsp avocado oil or light olive oil; for the salad; package ramen noodle; 8 kg broccoli, cut into bite-sized florets, tough stalks finely chopped; 1 2/3 c chicken breast, cooked and chopped; 2 c green cabbage, finely shredded; 1 small red bell pepper, thinly sliced; 3 gal reen onions, thinly sliced; 1/4 c unsalted almonds, toasted and roughly chopped

0 mins

Total time

1

Serving

15

Ingredients

Enable cook mode

Ingredients

for the dressing

tspketchup

tsplow-sodium tamari

Tbsprice vinegar

tspginger, finely grated

small garlic clove, minced

Tbspavocado oil or light olive oil

for the salad

package ramen noodle

kgbroccoli, cut into bite-sized florets, tough stalks finely chopped

1²⁄₃

cchicken breast, cooked and chopped

cgreen cabbage, finely shredded

small red bell pepper, thinly sliced

galreen onions, thinly sliced

¹⁄₄

cunsalted almonds, toasted and roughly chopped

Directions

Step 1

Directions

Step 2

In a large bowl, whisk together the ketchup, tamari, rice vinegar, ginger and garlic. Gradually whisk in the oil. Break up the uncooked noodles and toss them with the dressing in the bowl; set aside until the noodles begin to soften, about 15 minutes.

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