Scale

RECIPE:

For the Crispy Noddles:

2 packages of Ramen Noodles

2 tsp. Smoked paprika

3 tbsp. Oil

1 tbsp. Sugar

Pinch of salt

For the salad

1.5 cups shredded balls green cabbage

1 cup shredded purple cabbage

1/2 cup shredded carrots

2-3 stalks green scallions, diced

1 cucumber, diced

Half a large red onion, diced

1 bunch fresh parsley, chopped

1 container (1.5 cups) @goldentastesalad chickpeas

1 salami, diced into small bite size pieces

For the Dressing:

2 large lemons, juiced

2 tbsp. Red wine vinegar

1/4 cup silan (date syrup) – you can sub with honey or maple syrup

1.5 tbsp. Toasted sesame oil

3 tbsp. Sweet teriyaki sauce

1 tsp. Salt

1 tsp. Black pepper

1 tsp. Garlic powder

3 tbsp. Toasted sesame seeds

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For the crispy noodles:

Cook noodles for a few minutes till soft in boil water. Remove and drain into a large bowl.

Add the paprika, oil and sugar and mix well.

Place on a 1/2 baking sheet lined with parchment and bake on 400F for 20 minutes.

Remove and let cool. Chop with a knife before adding to top of salad

For the salad: add all the ingredients into a large bowl.

For the dressing: whisk all the ingredients together and then dress salad. Can last in fridge for 2 weeks if tightly sealed.