Vegan Ramen Noodle Salad

This is one of those salads you just keep on eating. This vegan Ramen Broccoli Salad has such a delicious taste. Everything in the salad is raw. Because of the vinegar in the dressing the broccoli and ramen noodles become soft (cooked) after a few hours. This raw salad is just simply incredibly. Perfect to make in advance or to take to a BBQ or party! The prep time takes only 10 minutes and after that you can put the salad away in the fridge and you’re done! Super easy and soooo good! Let us know in the comments if you are going to try this dish or if you made it. We are curious what you think of it.

Serves: 4 (as a side dish)
Prep time: 10 minutes
Total time: 3 hours 10 minutes

Ingredients

130 g ramen noodles
300 g broccoli
1 (60 g) shallot
130 g frozen peas
140 g corn, from a can
60 ml sunflower oil
80 ml apple cider vinegar
80 ml maple syrup
½ tsp salt

Method

1. Break the ramen noodles into small pieces with your hands. Cut the broccoli into florets and grind finely in a food processor. Add this to a bowl.
2. Peel and cut the shallot in half rings and add to the bowl along with the peas and corn.
3. Place the sunflower oil, apple cider vinegar and maple syrup in a bowl and heat in the microwave or in a pan for 1 minute. Add to the salad together with the salt and mix well. Leave covered in the refrigerator for at least 3 hours.

Tip: You can also make this recipe a day earlier. The longer it stands, the tastier this salad becomes.