What I like about this salad is that the blend of flavoring in the dressing is so good even though it’s not your typical mixture. I tried this recipe with and without the noodles and decided that the noodles are definitely worth the carb intake! (But without is also tasty!)

Serves 8

• 6 oz (170 g) ramen noodles, cooked according to pkg directions (discard seasoning packets)
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 3 Persian cucumbers, unpeeled and diced
• 3 scallions, thinly sliced
• 1 large red pepper, diced
• 2 cubes frozen cilantro (optional)
• 2 cubes frozen basil
• 1/2 cup roasted cashew halves
• 2 tsp white and/or black sesame seeds

Lime Dressing

• 2 Tbsp oil
• 1 Tbsp toasted sesame oil
• 1 tsp lime zest
• 3 Tbsp lime juice
• 2 Tbsp brown sugar
• 1/4 tsp chili powder

In a large salad bowl, combine the ramen noodles with all vegetables and herbs.

In a separate mixing bowl, blend the dressing ingredients.

Ten minutes before serving, add the sesame seeds and cashews to the salad. Toss with dressing and allow it to sit to absorb the flavors. Toss again immediately before serving.