Description
This Crunchy Ramen Noodle Cabbage Salad is your classic potluck favorite made gluten-free! It’s loaded with crisp coleslaw mix, crunchy gluten-free ramen noodles, toasted almonds, sunflower seeds, and sesame seeds all tossed in a sweet sesame dressing sweetened with monk fruit instead of refined sugar.
Ingredients
Units
Scale
- 1 cup raw sunflower seeds
- 1 cup sliced almonds
- 2 tablespoons sesame seeds
- 2 gluten-free ramen noodle cakes, crumbled
- 12 ounces coleslaw mix (preferably with carrots & red cabbage)
- 1/2 cup green onion, sliced
Dressing
- 2/3 cup avocado oil
- 1/3 cup rice vinegar
- 2 tablespoons liquid aminos/gluten-free Tamari sauce
- 1/2 teaspoon sesame oil
- 4 tablespoons monkfruit sweetener
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 425 degrees Fahrenheit. Spread the sunflower seeds, sliced almonds, raw sesame seeds and crumbled ramen noodles on a baking sheet.
- Bake for 5 minutes toss and bake for 3-5 more minutes, until mixture is slightly toasted and golden. Set aside and allow to cool completely.
- Whisk together all the ingredients for the salad dressing.
- Add the coleslaw mix and sliced green onions to a large bowl. Add the toasted ramen noodle nut & seed mixture, and salad dressing to the bowl. Toss well to combine.
- If you like the salad extra crunchy, serve immediately. If you like the ramen noodles a little less crunchy, place the salad in the fridge for 30 minutes. Toss again before serving.
Notes
READ THE BLOG POST FOR MORE TIPS & INFORMATION!
Make it a meal and add plant-based chicken or crispy tofu!
Recipe adapted from Julie’s Eats & Treats
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Salads
- Cuisine: American, Asian