Honey-Lime Ramen Salad

• 8 oz. Chinese curly egg noodles (or ramen noodles)    (I used 2 pkgs of ramen noodles)
• 1/4 c. tahini (sesame paste)
• 3 tbsp. soy sauce
• 3 tbsp. fresh lime juice
• 1 tbsp. honey
• 2 cloves garlic, crushed with press
• 1 large seedless (English) cucumber, chopped   (I omitted this)
• 1 pt. grape tomatoes, halved
• 3 c. thinly sliced Napa or savoy cabbage
• 1/4 c. finely chopped cilantro

1. Cook noodles as label directs. Meanwhile, in a large bowl, whisk tahini, soy sauce, lime juice, honey, and garlic until smooth. Add cucumber, tomatoes and cabbage; toss until well- coated.
2. Drain noodles and rinse with cold water. Drain once more, shaking off as much excess water as possible. Add to bowl with vegetables along with cilantro. Toss until well-combined. Serve immediately or refrigerate, covered, up to 1 day.

Nutritional Information (per serving): Calories 180; Protein 7g; Carbohydrate 28g; Total Fat 5g; Saturated Fat 1g; Dietary Fiber 3g; Sodium 340mg.

http://www.goodhousekeeping.com/food-recipes/a39330/honey-lime-ramen-salad-recipe/