Ramen Rainbow Salad

There are days I want just vegetables with minimal carbs. It’s sometime hard on a vegetarian diet to feel full without carbs. I decided to create a salad that had a bunch of veggies and pretty colors! 🙂 A fairly regular swap I do for salads is cabbage instead of lettuce. It keeps longer and fills your belly. Today am trying this recipe out with purple cabbage.

Recipe (No cook)

Dry ingredients

– 1/4 head of cabbage – cut into thin short slices

– 1/2 red pepper chopped

– 1/4 cup of shredded carrots

– 1 leek or 3 green scallions – diced

– 1 tablespoon of minced cilantro

– 1 small tomato (1/2 cup)

– 1 small cucumber (1/2 cup)

– crushed ramen noodles


– 3 tablespoons peanut butter

– 1 teaspoon maple syrup

– 1 teaspoon sriracha

– 1/2 lemon juice

– 1 teaspoon water

– 1 teaspoon light soy sauce


1) Chop all dry vegetables and put in a bowl

2) Mix all wet ingredients – let the sauce sit for half hour before use

3) Mix wet and dry ingredients except for ramen noodles

4) Let the salad sit for 10 minutes. It will soften the cabbage.

5) Take a portion of the ramen noodles and crush over salad when ready to eat

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