Crisp carrots, crunchy peanuts, sweet mango, delicate ramen, and fresh herbs, spinach, and edamame doused in a delectable dressing. And on top of the fabulous flavors, it’s easy to make and can be prepped in advance. What a perfect option for a summer main, side, picnic, or potluck. 

Prep time: 25 min.  Serves 4-6 as a main, more as a side.

Ingredients:

10 oz. ramen noodles (I used gluten free rice ramen noodles)

2 cups edamame

2 cups diced mango

2 cups thinly sliced carrot

¼ cup fresh mint leaves

1 tablespoon dried basil

¼ cup green onion chopped

3-6 cups spinach broken into small pieces

4½ tablespoons lime juice

¼ cup liquid aminos, soy sauce, or tamari

1½ tablespoons rice vinegar

1 tablespoons sesame oil

2 teaspoon sriracha (or sub other hot sauce)

1½ teaspoons ginger (paste or crushed)

½ cup finely chopped peanuts 

1. Cook the ramen and edamame according to the package instructions. 
2. Meanwhile, make the dressing by mixing together the lime juice, liquid aminos/tamari/soy sauce, rice vinegar, sesame oil, sriracha, and ginger in a jar or small bowl.
3. Combine the ramen, edamame, mango, carrot, mint, basil, green onion, and spinach in a large bowl. Pour in the dressing and stir. I like to put it in the fridge for a couple of hours after this step to let the flavors meld.
4. Add the chopped peanuts to the salad right before serving.
5. Serve with extra peanuts, lime juice, liquid aminos/soy sauce/tamari, and hot sauce.