Don’t know a fun way to make your Ramen healthy? Chef Jeremiah Burns with the Mad Hatter Cafe in Salisbury joins us to make a crunchy, Asian Ramen salad , as well as cauliflower tacos!
Cauliflower Tacos Cut florets, drizzle olive oil and roll it in a bowl lightly season Cook at 425 to 450 for 20 mins Take it out and roll in preference of sauce. Preseason if full of flavor is desired Take back out of oven Place over top of Purple cabbage Green onions (scallions) Carrots straws Redress in same sauce as used in cauliflower lightly Cheese optional or nutritional yeast for vegan option
Asian Ramen Crunch Salad
Broccoli and carrot cabbage 16oz
Purple cabbage 4 to 8 oz
Edamame 6 to 8 oz
Purple onion half of one
Mango 1 full
Avocado 1 full
Asian vinaigrette…
How to make again vinaigrette
1/2 cup of avocado oil
1/4 cup honey
1/4 cup rice vinegar
2 teaspoons soy sauce
1/4 teaspoon toasted sesame oil
Bake the ramen noodle with shaved almonds 375 for 10 mins
Season if preferred
