Ramen Salad and Crispy Veggies

3/4 cup (85 g) of dry ramen noodles

1 carrot, peeled and sliced

1/3 cup (80 ml) of snow peas, cut in half

1/2 bell pepper, minced

3 radishes, finely sliced

1/2 cup (125 ml) of baby spinach

2 tbsp. (30 ml) of roasted camelina seeds Signé caméline

Dressing

2 tbsp. (30 ml) of roasted camelina oil Signé caméline

2 tbsp. (30 ml) of soya sauce, reduced in sodium

The juice of 1 lime

2 tsp. (10 ml) of camelina honey Signé caméline

1 tbsp. (15 ml) of vegetable seasonings signés Isabelle Huot, doctor in nutrition

Fresh coriander and peanuts to taste (optional)

1. Cook ramen noodles following the instructions on the label. Drain and reserve.
2. While noodles are cooking, prepare the dressing. Put all ingredients in a small bowl and lightly whisk.
3. In a second bowl, put the cooked noodles, vegetables and dressing. Mix well.
4. Garnish with fresh coriander and peanuts.
5. If desired, add edamane beans to make a satiating salad !