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Ramen Noodle Crunch Salad by @thecuttingveg

Ramen Noodle Crunch Salad by @thecuttingveg


Who said ramen is only for the cold times? This salad is full of fresh veggies, crispy almonds, and a BOMB sesame dressing and miso ramen bits!


  • (dressing) 1 tbsp rice wine vinegar
  • (dressing) 2 tsp maple syrup
  • (dressing) grated ginger
  • (dressing) salt
  • (dressing) pepper
  • 1 unit Dr. McDougall's Miso Ramen Soup
  • 1 cup romaine lettuce
  • 1/2 cup red cabbage, thinly sliced
  • 1/2 cup carrots, shredded
  • green onion
  • sliced almonds
  • cilantro

This Recipe Includes Right Foods Miso Soup with Organic Ramen Noodles Big Cup


  1. Whisk together all dressing ingredients. Set aside.
  2. In a resealable bag, add the ramen noodles and 1/2 seasoning packet to the bag. Using a mallet or the back of a wooden spoon, lightly crush the noodles into bite sized pieces. Set aside.
  3. Divide the lettuce, cabbage, carrots, and broken noodles into two bowls. Add dressing to your liking and toss to coat.
  4. Top with sliced green onion, sliced almonds, and cilantro. Enjoy!

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