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I love an inexpensive dish that is easy to throw together and that can be eaten straight from the fridge. This easy ramen hits the mark. The fresh cabbage and crunchy cashews combine to create a satisfying meal.
Begin by finely chopping up a 4:1 cup ratio of purple cabbage and broccoli. Green cabbage is equally acceptable for this recipe- just depends on how you want the dish to appear. Add the chopped veggies to a large bowl and mix them together. Take 3 packages of dried ramen noodles and crush them up into bite sized pieces. Sprinkle the noodles into the bowl and top it all with a bottle of your favorite Asian salad dressing and ½ cup of water.
Stir to combine, cover, and let it sit in the refrigerator for at least an hour. This will allow the ramen to soften while still maintaining a crunchy texture. Top your cabbage ramen with a ½ cup of cashews (or sunflower seeds) and serve! It can be served cold or at room temperature.
This recipe makes a lot, enough to eat for dinner one night during the week and take the leftovers for lunch- a few times. These noodles will last in the refrigerator for 3-5 days.
Cashew Cabbage Ramen
Recipe makes 8-12 servings.
3 packages of dry ramen noodles, crushed
1 cup broccoli, chopped
4 cups purple cabbage, chopped
½ cup cashews, sunflower seeds, etc.
1 12 oz bottle of Asian salad dressing
1/2 cup of water
Chop the broccoli and cabbage and add to a large bowl. Crush the ramen noodles and combine with the vegetables. Pour the salad dressing and ½ cup of water and store it in the refrigerator for at least an hour for the noodles to soften. Then top the mixture with either sunflower seeds or cashews. Serve cold or at room temperature.
Hi! I'm Lacie, an Integrative Nutrition Health Coach turned Food Blogger. Welcome to The Vegetarian LunchBox where I celebrate my passion for vegetarian cooking.