Asian Style Ramen Salad

Has someone in your household gone vegan? You’re not alone. Vegan and vegetarian lifestyles and food choices are trending among millennials. They’re eating more plant-based meals than any generation before them.

Help! There’s A Vegan In My House!

What’s the gluten-free cook to do when there’s a vegan in the house? Arm yourself with delicious and nutritious recipes like this one. You can keep the whole family well fed without doubling the workload.

Asian-Style Ramen Salad

MAKES 2 SERVINGS

Gluten-free ramen isn’t just for soup. These curly noodles provide a fun base for this fresh Asian take on a noodle salad. The ramen salad can be customized for your taste or allergies by choosing a nut or seed butter that works for your diet. If you’re not serving the salad immediately, toss it with half of the dressing. Reserve the other half to freshen the salad right before serving. This recipe is easily multiplied to feed a crowd.

1 (70-gram) cake gluten-free ramen

½ Persian cucumber, halved and thinly sliced

¼ cup shredded carrots

¼ red bell pepper, thinly sliced

2 scallions, white part only, thinly sliced

❧ Fresh cilantro, chopped, for garnish

Dressing

½ cup high-quality or craft ginger soda

1 tablespoon peanut butter, cashew butter or sunflower seed butter

1 teaspoon toasted sesame oil

1 teaspoon sriracha or to taste

1 teaspoon gluten-free tamari or coconut aminos

1. Cook ramen according to package directions. Rinse in cold water. Drain and set aside.

2. To make the dressing, whisk together ginger soda, nut or seed butter, sesame oil, sriracha and tamari in a small bowl.

3. Combine ramen, cucumber, carrots, red bell pepper and scallions in a large bowl.

4. Toss ramen and vegetables with dressing until ingredients are evenly covered. Top with cilantro.