RAMEN NOODLE SALAD

Preparation time: 15 minutes

Yield: 8 servings

2-packs ramen noodles, smashed

1 head cabbage, sliced fine (about 8 cups)

3-green onions, sliced fine

½-cup almonds, sliced

1-cup frozen peas, thawed

2-tablespoons sesame seeds

2 seasoning packs from the noodles

½-cup oil

2-tablespoons maple syrup

1/3-cup white vinegar

2-cups seasoned tofu, wheat meat, vegan chic patties, or tempeh, sliced

salt and pepper to taste

Put the noodles in a plastic bag and smash with a can. 

Mix together the noodles, cabbage, onion, almonds, peas, and sesame seeds. 

Mix together the seasoning packs, oil, agave, vinegar, and salt and pepper. 

Toss the salad with the dressing. 

Refrigerate the salad for 2 hours before serving.