I don’t know who invented Broccoli Ramen Salad, but they are truly a genius, especially because it’s the perfect dish for vanlife. Nothing has to be cooked, and the salad holds up for 2-3 days in the fridge.

Serves 6-8

Ingredients for salad:

• 2-small crowns broccoli
• ½ small red cabbage, thinly sliced
• 3 scallions, thinly sliced
• 1 package ramen noodles
• 1 handful raw pumpkin seeds

Ingredients for salad dressing:

• ½ cup neutral oil
• ¼ cup rice wine vinegar
• 2 Tbs soy sauce
• 2 Tbs brown sugar, more or less to taste

Preparation:

Make the dressing by combining the oil, vinegar, soy sauce, and brown sugar to taste. (Taste and adjust the ingredients to your liking. For instance, you can add hot sauce if you like it spicy.) Remove the florets from the broccoli, making sure they are cut into very small pieces. Peel the broccoli stalks and slice extremely thinly into matchsticks. Using your hands, crush the ramen while still in the package. (Discard the spice packet.) In a large bowl, place broccoli, red cabbage, ramen, and scallions. Pour the dressing over all and mix well. Sprinkle with the pumpkin seeds and refrigerate for at least 1-2 hours before serving.