Cold Ramen Noodle Salad

For the noodle salad:

• 2 packs of ramen noodles (60g per package, about 2 oz per package), flavour packet discarded
• 5 cups napa cabbage, finely sliced
• 2 carrots, shredded
• 1/2 large cucumber, sliced into half moons
• 2 stalks green onion, sliced on the bias
• 1/2 cup fresh mint leaves
• 3/4 cup peanuts (roasted), roughly chopped

Dressing:

• 1/4 cup creamy peanut butter (all natural)
• 3 tbsps lime juice
• 3 tbsps low sodium tamari
• 1 tbsp fish sauce
• 1/2 cup avocado oil
• 2 tsp sriracha
• 2 tsp honey

For the noodle salad:

1. Cook the ramen noodles according to package directions, discarding the flavour packet. Drain and rinse with cold water to stop them from further cooking. Place in a large bowl and drizzle with a small amount of avocado oil to avoid sticking together.
2. Add the cabbage, carrots and cucumber.
3. Drizzle about half the dressing and toss to combine.
4. Add the green onions, mint and peanuts. Drizzle with more dressing until everything is coated to your liking.
5. Divide onto plates or bowls and enjoy!

For the dressing:

1. Combine all of the ingredients into a large measuring cup or bowl. Whisk until everything is fully combined.
2. Taste and adjust with more salt, lime juice or sriracha.