Prepare your work surface and set out a cutting board, sharp knife, and large bowl.
Cook noodles based on the package directions. After the ramen is cooked, I like to drizzle some roasted sesame oil on them to keep them from sticking. The flavor is delicious, as well. 1 cake Brown Rice Ramen
While the ramen is cooking, you will want to start by dicing and slicing your vegetables, basil, and tofu. 4 cups Lettuce1 cup Red bell pepper. 1 cup Cucumber1 cup Carrots1/2 cup Purple cabbage8 leaves Fresh basil1 cube Sliced, Seasoned, and Cooked Tofu
In a small bowl or mason jar, mix together the salad dressing ingredients. 1/4 cup Coconut aminos1/8 cup Peanut butter1/2 tsp Maple syrup1 1/2 tsp Sriracha or chili paste1 1/2 tsp Roasted sesame oil
Next, place all of the veggies and the cooked ramen into your salad bowl. Then add the salad dressing to your bowl. Dress the salad to your taste and store any extra dressing in an air-tight container. 1/4 cup Edamame3 stalks Green onions
Toss the salad ingredients together until combined and serve immediately.
Notes
Recipe tips
Once mixed, the salad can become soggy. If you'd like to prepare some of this ahead of time, I'd suggest cutting the veggies, mixing the dressing, and cooking the ramen, and then storing them separately until you're ready to assemble the salad.
Fresh herbs really brighten this salad up. I like to use basil, but fresh cilantro or fresh mint would also be lovely.
Weight WatchersFor the 2023 WW Points Plan there are 11 points total per serving. The dressing is 8 points, and the salad is 3 points per serving. If you'd like to lower the points, you can cut the dressing amount or omit the noodles (which are 3 points per serving).Portion Fix/21 Day FixThe entire recipe is 2 yellow containers, 2 red containers, 8 green containers, and about 2 teaspoons for the dressing.One serving is 1 yellow container, 1 red container, 4 green containers, plus about 1 teaspoon for the dressing.2B MindsetThis recipe is a perfect lunch when you add some protein. Remember, you’re aiming for 50% veggies, 25% FFC, and 25% protein.