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Crunchy Asian ramen salad

Be sure to check out Sara Lynn's meal planning site here.


  • 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


  1. In a small bowl, whisk together the sesame oil, rice vinegar, agave, ginger, and garlic. Set it aside. 
  2. In a large serving bowl, arrange the baby spinach. Top it with the shredded red cabbage, ramen noodles, edamame, and oranges. 
  3. 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
(Per Serving)
226 Calories

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