servings 5


8 ounces of gluten free ramen noodles cooked, just slightly al dente

3 cups red cabbage shredded

1 cup carrot grated

5 scallion  stalks sliced

1/4 cup slivered almonds




3 Tbs warm water

1/4 cup smooth peanut butter (room temp)

1/2 lime juiced

3 Tbs apple cider vinegar

2 Tbs maple syrup

2 Tbs tamari 

1/2 tsp garlic powder

1/2 onion powder



  1. Add all salad ingredients to a bowl
  2. in a separate bowl, whisk salad dressing ingredients.  If the dressing is too thick for your liking, feel free to add a little warm water to get the consistency you want.
  3.  Add the dressing to the salad and  mix well.  add sliced almond, chia seeds, or pumpkin seeds to amp up the nutrients.