Ramen salad and crunchy vegetables

Preparation: 5 minutes | No cooking | Servings: 2 meals or 4 sides

Ingredients:

85g ramen noodles, dry

1 carrot, peeled and cut into slices

80 ml (1/3 cup) snow peas, cut in half

½ bell pepper, chopped

3 radishes, cut into thin rounds

125 ml (½ cup) baby spinach

30 ml (2 tbsp.) roasted camelina seedsSigned Caméline

Vinaigrette

30 ml (2 tbsp.) roasted camelina oil Signé Caméline

30 ml (2 tbsp.) soy sauce, reduced sodium

The juice of a lime

10 ml (2 tsp) camelina honey Signé Caméline

15 ml (1 tbsp) vegetable seasoning from Isabelle Huot Doctor of Nutrition

Optional: Cilantro and peanuts, to taste

Preparation:

1. Cook the ramen noodles, making sure to follow the package directions. Drain, reserve.
2. Meanwhile, prepare the vinaigrette. Place all the ingredients in a small bowl, whisk lightly.
3. In a bowl, place the noodles, vegetables then the vinaigrette. Mix well.
4. Garnish with cilantro and peanuts.

Tips:

Add edamame beans to make a filling meal salad!

Recipe credit: Vanessa Daigle