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Parve
Easy
8 Servings
Allergens 
30 Minutes
Diets
What I like about this salad is that the blend of flavoring in the dressing is so good even though it’s not your typical mixture. I tried this recipe with and without the noodles and decided that the noodles are definitely worth the carb intake! (But without is also tasty!)
6 ounces (170 grams) Gefen Ramen Noodles, cooked according to package directions (discard seasoning packets)
2 cups shredded green cabbage
1 cup shredded red cabbage
1 cup shredded carrots
3 Persian cucumbers, unpeeled and diced
3 scallions, thinly sliced
1 large red pepper, diced
2 cubes Gefen Frozen Cilantro (optional)
2 cubes Gefen Frozen Basil
1/2 cup roasted cashew halves
2 teaspoons white and/or black sesame seeds
2 tablespoons oil
1 tablespoon Gefen Toasted Sesame Oil
1 teaspoon lime zest
3 tablespoons lime juice
2 tablespoons Haddar Brown Sugar
1/4 teaspoon chili powder
In a large salad bowl, combine the ramen noodles with all vegetables and herbs.
In a separate mixing bowl, blend the dressing ingredients.
Ten minutes before serving, add the sesame seeds and cashews to the salad.
Toss with dressing and allow it to sit to absorb the flavors.
Toss again immediately before serving.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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