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Gluten-Free Ramen Noodle Salad

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.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 350 degrees F.
  2. Using a mallet, crush up ramen noodles into small pieces.
  3. Spread out ramen and almonds on a baking sheet and bake for 10 mins or until golden brown.
  4. In a large bowl combine coleslaw mix, bell pepper, edamame, avocado, mango, ramen and almonds.
  5. In a separate bowl combine all dressing ingredients.
  6. Top salad with desired dressing and let sit for 30 mins before serving.
  7. Store leftovers in fridge for up to 3 days.

*I love the lotus brown rice and millet ramen noodles