Chilled Ramen Vegetable Salad
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prep time
15 mins
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cook time
15 mins
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total time
30 mins
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servings
4
ingredients
9 ounce packet of Ramen Noodles (3 3-ounce packets of Ramen)*
6 ounces snow peas
2 pounds boneless skinless chicken thighs
1/4 cup Pompeian Organic Robust Extra Virgin Olive Oil
2 Tablespoons maple syrup
1/4 cup lime juice
1 ½ – 2 Tablespoons grated ginger, to taste
1 cup shredded carrots
1 cup (gently packed) shredded red cabbage
1/4 cup chopped roasted peanuts
2 Tablespoons fresh mint, thinly sliced
preparation
- *Discard the flavor packet, if included with the ramen noodles
- Cook ramen noodles according to package directions, then drain and rinse in cool water. Drain well and add to a large mixing bowl.
- Meanwhile, bring water to boil in a saucepan to blanche the snow peas. Trim ends off snow peas, then cut them in half. Once water is boiling, add snow peas and cook 3 minutes, then drain and rinse in cold water. Drain well, add to mixing bowl.
- To make dressing, add Pompeian Organic Robust Extra Virgin Olive Oil, maple syrup, lime juice, and ginger to a small bowl. Whisk together. Add carrots and red cabbage to mixing bowl, toss, then add dressing. Toss well gently and serve, topped with peanuts and fresh mint.
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