Cabbage Ramen Noodle Salad

Step 1

Measure and mix together oil, rice vinegar, agave nectar, red pepper flakes, minced garlic, and Bragg's liquid aminos (or sub soy sauce) to create the Asian style dressing and set aside.

Step 2

Toast slivered almonds in a dry pan for 2-3 minutes, or until toasted, fragrant, and golden.

Step 3

Chop up your cabbage and other veggies (or just buy a 16 oz. pre-shredded coleslaw mix if you prefer!).  Add thawed shelled edamame and slivered almonds.  Toss to combine.

Step 4

Add the dressing and mix well. If you want to prep ahead, refrigerate for up to 24 hours.

Step 5

Just before serving, add broken pieces of ramen noodles, and toss well to coat. Garnish with sesame seeds or any optional extras. Enjoy!