This Overnight Ramen Salad Is Perfect For Busy Days
By Shireen Jamooji
Eating healthy during the week can be a challenge. This recipe is designed so that the flavours only get better over time and the dish is even tastier the longer it’s in the fridge.
Ingredients
100 gms shredded brussels sprouts 150 gms shredded cabbage 150 gms shredded carrots 1 cup diced red bell pepper 800 gms roasted chicken ⅔ cup olive oil ⅓ cup Rice Vinegar 2 ½ tbsp soy sauce 1 tsp sesame seeds, divided 2 tsp fresh grated ginger ¼ cup honey Salt and pepper, to taste 1 tbsp minced cilantro 4 green onions, sliced thin 2 packages ramen noodles, cooked ⅓ cup sliced almonds 2 cups orange slices
Step 1
In a large mixing bowl, combine the brussels sprouts, cabbage, carrots, red bell peppers, sugar and chopped chicken.
Step 2
In a small mixing bowl, combine the oil, vinegar or soy sauce, 1 teaspoon sesame seeds, ginger, honey or agave, and salt and pepper
Step 3
Pour the dressing over the veggie and chicken mixture and toss to coat. Cover the bowl with plastic wrap and chill for 4 hours or up to overnight. Stir in the cilantro, green onions, ramen noodles, almonds, and oranges.
