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Crunchy Asian ramen salad
Ingredients
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon agave syrup
- 1/2 teaspoon grated fresh ginger
- 1 garlic clove, grated
- 4 cups baby spinach
- 1 package instant ramen noodles, crushed
- 1 cup shredded red cabbage
- 1/2 cup shelled edamame, cooked
- 2 mandarin oranges, peeled and cut into segments
- 2 green onions, sliced
- 1 teaspoon sesame seeds
Directions
- In a small bowl, whisk together the sesame oil, rice vinegar, agave, ginger, and garlic. Set it aside.
- In a large serving bowl, arrange the baby spinach. Top it with the shredded red cabbage, ramen noodles, edamame, and oranges.
- Dress the salad just before serving. Garnish with the green onions and sesame seeds. This salad can be enjoyed immediately or stored in the refrigerator for up to 4 days.
Nutritional Guidelines
226 Calories
