- Prep-time: / Ready In:
- Makes 12 cups
- Serving size: 3 cups
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This lively no-cook slaw with ramen noodles is perfect for warm-weather meals or anytime you’re craving something bright and sustaining. Whole grain ramen is ready to go after a quick soak in hot water, providing the perfect balance to the crunchy Napa cabbage, broccoli, carrots, and protein-packed edamame. Tossed with a zesty lime-soy dressing and topped with roasted peanuts and fresh cilantro, this Thai-style slaw is excellent on its own or as a side for your next picnic or potluck.
Tips
Gluten-free version: To make this gluten-free, use gluten-free tamari instead of soy sauce, and ensure the ramen noodles are gluten-free.
For more inspiration, check out these tasty ideas:
Ingredients
- 4 2.5-oz. package dry brown rice and millet ramen noodles (with no seasoning packet), such as Hethstia brand, crushed
- 4 cups shredded Napa cabbage
- 2 cups cooked shelled edamame (12 oz.)
- 2 cups chopped fresh broccoli
- 2 cups coarsely shredded carrots
- 4 scallions, thinly sliced
- ⅓ cup lime juice
- ¼ cup reduced-sodium soy sauce or reduced-sodium tamari
- ¼ cup brown rice vinegar
- 1 teaspoon pure cane sugar
- ½ teaspoon crushed red pepper
- ¼ cup unsalted roasted peanuts, chopped
- ¼ cup chopped fresh cilantro (optional)
- Lime wedges
Instructions
- In a large heatproof bowl cover ramen noodles with boiling water. Let stand while preparing slaw.
- In an extra-large bowl toss together the next five ingredients (through scallions). In a medium bowl whisk together the next five ingredients (through crushed red pepper). Drain noodles. Add to cabbage mixture. Drizzle dressing over top; toss until well combined.
- Top servings with peanuts and cilantro (if using). Serve with lime wedges.
Per serving (3 cups): 469 calories, 72 g carbohydrates, 23 g protein, 12 g total fat, 1 g saturated fat, 0 g cholesterol, 647 mg sodium, 12 g fiber, 9 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (1)
(5 from 1 vote)great combination and so easy, big thank you