Ingredients
Scale
salad:
- 1 cup romaine, chopped
- 1 cup purple cabbage, chopped
- 1 cup green cabbage, chopped
- 1 red bell pepper, chopped
- 1 bunch of green onions, chopped
- 2–3 carrots, peeled and chopped
- 2 cups edamame (i like frozen)
- 2 cups cooked chicken breast (rotisserie is easiest)
- 2 bricks of ramen noodles
- 1/2 cup almonds
- 1/4 cup cilantro, chopped
peanut dressing:
- 4 tbsp peanut butter
- 2 tbsp coconut aminos
- 2 tbsp honey
- 2 tbsp rice wine vinegar
- 4 tablespoons warm water
- 2 cloves minced garlic
- 1 tsp sambal
- 1/2 teaspoon sesame oil
Instructions
- pre-heat oven to 400F and line baking sheet with parchment paper.
- chop all ingredients except for the almonds and ramen noodles and mix together in a large bowl.
- thinly slice almonds and crush dry ramen noodle bricks. add to baking sheet with a spray of avocado oil and bake for ~5 minutes or until crispy.
- mix together the dressing.
- add everything together, mix, and enjoy!
Notes
*I use the Lotus Foods Brown Rice Ramen bricks.
*Feel free to omit the chicken – its easy to add if you want to have it as a full meal with more protein.