TGIF everyone! It’s been awhile since i’ve been this excited about the end of the work week. For some reason, this week has gone by so slow and I don’t know why. Usually when my weeks are jammed pack it’s like 5 days goes by in a blink of an eye. And not only was it a busy week, it felt never ending. Luckily last weekend I made a big batch of delicious Turkey and Bean Chili that lasted most of the week. Thursday rolled around and I realized I needed something quick, and light after eating Chili for days. Que this Asian Ramen Salad with Minute Rice that is super tasty and a total lifesaver.
If you don’t have Minute Ready to Serve Rice as a staple in your house, you should make that change today. This stuff is SO good you guys, and it’s ready in 60 seconds! So easy, tasty, and can be utilized in so many different ways. Obviously we used it in this asian salad, but I’ve had it has side to many chicken dishes in the past as well.
While the rice is delicious, I think the crunchy ramen takes this recipe to the next level. Ramen is such a foodie trend at the moment, I mean the other day I was walking through Culver City and past by a ramen restaurant. Everything look so good on the menu, and it was packed with people. Didn’t stop to eat because I had just eaten, but definitely will be trying that place soon. And it certainly got me even more excited about having ramen as a main ingredient in this salad.
Some other ingredients included in this salad are sliced almonds, chopped green onion, red cabbage, shaved carrots, and sesame seeds. And in the dressing you will find sesame oil, honey, rice vinegar, avocado oil for a delicious combination flavors to create this sweet asian dressing. Definitely one of my favorite recipes we’ve shared on the blog. Keep this in mind for a weekday lunch that you can take with you on the go. Add the salad to container, and the dressing to a mason jar and it’s super easy to add the dressing to the container and shake it to toss the salad and enjoy. Also great for a light and easy dinner making this recipe super versatile.
That concludes our post for today, and we hope you have enjoyed your time with us. Hope everyone has a nice long weekend with Presidents day on Monday, and we’ll be back next week!
Quote of the Day: “Home is any four walls that enclose the right person.” – Helen Rowland
| Prep Time | 10 minutes |
| Servings |
servings
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- 1.5 cups red cabbage
- 1 container of minute ready to serve brown rice with quinoa
- 1.5 cups shredded carrots
- 2/3 cups sliced green onion
- 1/2 cup sliced almonds
- 2 tbs sesame seeds
- 1/2 cup avocado oil
- 1/4 cup avocado flavored honey (regular honey will also work)
- 1/4 cup Sesame Oil
- 1/4 cup rice vinegar
- salt and pepper, to taste
Ingredients
For Salad:
For Dressing:
|
|
- Combine all salad ingredients in a bowl, set aside.
- In a mason jar combine all dressing ingredients, and shake well.
- Top salad with dressing and toss to combine. Enjoy immediately after tossing with dressing.
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