2 c. pre-packaged Oriental salad mix or coleslaw mix
1/4 c. sliced almonds
1/2 c. sliced green onions
Instructions
In small bowl, whisk together lemon juice, vinegar, oil, ginger, garlic, sriracha chili sauce, soy sauce, honey, and the seasoning packet from the ramen noodles; set aside.
In small saucepan, cook noodles in boiling water for 2-3 minutes; drain and place noodles in serving bowl. Pour dressing mixture over hot noodles to allow flavors to absorb; refrigerate just until chilled. Hint - to help the noodles cool off quickly, spread them on a sheet pan before placing in the fridge.
Stir in tuna, red pepper, salad mix, and garbanzo beans; toss to combine. Garnish with green onions and sliced almonds.
This is a great recipe to pack ahead of time for lunch on the go or for a picnic. The crunchy ingredients stay crunchy, and it is easy to pack in pre-portioned containers.
Originally Submitted
7/11/2016
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