Vegan Ramen Salad

This Vegan Ramen Salad combines the refreshing crunch of vegetables with the savory depth of a rich sesame-soy dressing. Perfect for a light lunch or a side dish, this salad is both satisfying and nourishing.

Ingredients

• Ramen noodles - 150 grams
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Red bell pepper - 1 medium, thinly sliced
• Green onions - 2, chopped
• Edamame - 100 grams, shelled
• Fresh cilantro - 30 grams, chopped
• Sesame seeds - 2 tablespoons, toasted
• Soy sauce - 3 tablespoons
• Rice vinegar - 2 tablespoons
• Sesame oil - 1 tablespoon
• Maple syrup - 1 tablespoon
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated

Steps

1. Cook the ramen noodles according to package instructions. Drain and rinse under cold water to cool, then set aside.
2. In a large bowl, combine the cucumber, carrot, red bell pepper, green onions, edamame, and cilantro.
3. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, maple syrup, minced garlic, and grated ginger to make the dressing.
4. Add the cooled ramen noodles to the bowl with the vegetables, then pour the dressing over the top.
5. Toss everything together until well combined and evenly coated in the dressing.
6. Serve in bowls, garnished with toasted sesame seeds.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in protein from edamame and ramen noodles.

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