2BlocksLotus Foods Brown Rice/Millet Ramen Noodles - or alternative
1/2HeadGreen Cabbage - shredded
1/2HeadPurple Cabbage - shredded
1CupShredded Carrots
5StalksGreen Onion stalks - chopped
3TablespoonsAvocado Oil - or vegetable oil
⅓ CupSesame Seeds
1/3CupSlivered Almonds - optional
For The Dressing
1CupAvocado Oil
2TeaspoonsTamari Gluten-Free Soy Sauce
1CupGranulated sugar
1/4CupApple Cider Vinegar
Instructions
Whisk together all salad dressing ingredients. Set aside.
Combine green cabbage, purple cabbage, and shredded carrots in large serving bowl. Set aside.
Break ramen noodles into small pieces with hands.
Heat avocado (or vegetable oil) oil in frying pan over medium heat. Add broken ramen noodles, sesame seeds, and slivered almond (if desired). Stir constantly until browned and lightly tanned. Cool.
When cooled add to the salad mixture. Mix well.
Pour dressing over salad mixture. Cover and shake vigorously to coat the salad completely. If you don't have a covered lid, just make sure the dressing is well incorporated.
Serve as a side or you can add chicken breast to make a full meal.
Notes
If you haven't yet mastered the perfect oven-baked chicken breast, then I've got you covered. The way that I do it is very simple. Lightly coat chicken breasts with olive oil and season with salt and pepper. Bake on a tinfoil lined baking sheet (easy cleanup) at 375 degrees for 25 minutes. If you have huge chicken breasts, then the baking time may increase slightly.