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Asian Ramen Noodle Salad
Ingredients
  • subheading: Ramen Noodle Salad:
  • 16 ounces vegan ramen noodles cooked, just slightly al dente (I used non-fried brown rice ramen, but you can use any kind you would like)*]
  • 2 cups red cabbage shredded
  • 2 cups white Napa cabbage shredded
  • 1 cup carrot grated
  • 5 scallion stalks sliced
  • 1 large red pepper sliced thin
  • 10 ounces frozen Mame shelled edamame
  • 2 mandarin oranges peeled, sections dived, and cut each slice in half
  • subheading: Dressing:
  • 1 cup Thai Peanut Dressing
  • subheading: Garnish (optional):
  • ½ cup peanuts
  • ¼ cup cilantro chopped
Steps
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