The perfect veggie-filled recipe full of flavour and crunch will make this Gluten-Free Ramen Noodle Salad your new favorite. Using gluten-free ramen noodles and a cilantro-lime dressing, this salad will become a meal staple.
My response is usually a jumbled mix of words that leaves the person more confused and wishing they hadn’t asked. Because the truth is, I’m a total and complete gluten-hypocrite.
There, I said it.
For many many years I was strictly gluten-free. In fact, for the first few years of The Healthy Maven I stuck to a pretty strict gluten-free diet. At the same time, I never self-described myself as being gluten-free. Through years of experimentation I was able to determine that gluten is a huge stressor for my digestive system.
I kind of have a creepy awareness of the way my body works. Gluten–> digestive issues. Dairy –> skin issues. Crappy fried or sugar-laden food –> does anyone ever feel good after eating it???
But at the same time, I just don’t feel like I can live life to the fullest if I have to remain within a strict set of rules.
That’s why I’ve never labelled myself or the blog under any kind of category.
I do find myself eating gluten-free most of the time, but when life throws you curveballs (or delicious italian sourdough) I roll with it. Gluten won’t kill me -I’d obviously feel differently about all of this if I was Celiac- so I make choices that make me feel better, when I can.
Choices like my new current obsession: Lotus Brown Rice and Millet Ramen. It’s a whole-grain and gluten-free alternative to god-only-knows what’s in conventional ramen.
The noodles were a great addition to soups in the winter and I’ve been loving adding them to veggies to make this gluten-free ramen noodle salad.
Do you have to be gluten-free to eat this salad? No way. The only prerequisite is that you listen to your body and make the choices that feel right for you right now.
And that VERY long-winded answer is why you should never ask me if I’m gluten-free…Print
Gluten-Free Ramen Noodle Salad
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6-8 servings 1x
- 4 cups coleslaw mix
- 1 bell pepper, thinly sliced
- 1 cup shelled edamame, cooked
- 1 large avocado, cut into small cubes
- 1 large mango, cut into small cubes
- 2 packages of gluten-free ramen noodles* (discard seasoning)
- 1/2 cup sliced almonds
- 6 green onions (whites and light-green only), thinly sliced
Cilantro Lime Dressing:
- 1/3 cup olive or avocado oil
- 2 tbsp rice vinegar
- 2 limes, juiced
- 1 tsp sesame oil
- 1 tbsp honey or maple syrup if vegan
- 2 tsp freshly grated ginger
- 1/4 cup cilantro, finely chopped
- Preheat oven to 350 degrees F.
- Using a mallet, crush up ramen noodles into small pieces.
- Spread out ramen and almonds on a baking sheet and bake for 10 mins or until golden brown.
- In a large bowl combine coleslaw mix, bell pepper, edamame, avocado, mango, ramen and almonds.
- In a separate bowl combine all dressing ingredients.
- Top salad with desired dressing and let sit for 30 mins before serving.
- Store leftovers in fridge for up to 3 days.
*I love the lotus brown rice and millet ramen noodles
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