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Among the most ambitious and challenging ideas riding this wave of enthusiasm is something that sounds almost like science fiction: orbital data centers. SpaceX may be one of the most well-known companies seeking to build them, but it is not the only one.

The logic is seductive: Launch the data centers into orbit, where solar energy is abundant and land, water and local power grids are no longer constraints. As artificial intelligence drives an explosion in computing demand, companies are pitching orbital data centers as a way to escape the growing environmental and infrastructure pressures of Earth-based computing. Data centers often also face backlash from the public at having these centers located in their communities.

But there is a vast difference between launching satellites and operating an industrial-scale computing infrastructure in orbit. Space is unforgiving. Radiation damages electronics. The electronics generate enormous amounts of heat, and getting rid of that heat is surprisingly difficult in space. Repairs are extraordinarily expensive, and every pound launched into orbit still carries a significant cost.

We are engineering professors who study data center design and space systems engineering. Building a space-based data center will involve considerations from both sides.

What goes into a data center on Earth

First off, consider what goes into an Earth-based data center, like those that you’ve probably begun to see pop up everywhere. These facilities power cloud computing, video streaming, online banking, scientific computing and, increasingly, artificial intelligence. But a data center is much more than a room full of servers.

A data center needs several things to operate reliably. The first is electric power. Servers, networking equipment and storage devices consume large amounts of electricity, and that power demand is growing rapidly with AI.

The second is cooling. Almost all the electricity consumed by servers eventually becomes heat. If that heat is not removed quickly and reliably, equipment performance drops, failures increase and the data center can shut down. Cooling systems often include air handling units, chillers, cooling towers, pumps and, increasingly, liquid-cooling equipment. In many facilities, cooling is the largest energy consumer after the computing equipment itself.

The third is physical infrastructure, including the necessary land, buildings, structural support, backup power, water systems, communication networks and maintenance access. Data centers also need to be close enough to users and network backbones to provide fast digital services.

In short, Earth-based data centers are large electrical and thermal infrastructure systems built around computing hardware.

Placing them in space

So what would it take to build these data centers in space, and why are companies finding this possibility such an interesting business proposition?

As on Earth, these data centers would require massive amounts of power. In space, this power would come from solar panels. The Sun always shines in space and can’t be blocked by clouds. However, depending on the orbit the solar panels are put in, the Earth may shadow them for some portion of the orbit.

And even the best solar cells available today can convert only about half the sunlight that hits them to electricity.

Another potential advantage found in space is cooling. The cold background of space (near minus 455 degrees Fahrenheit, or minus 270 degrees Celsius) creates an opportunity: waste heat from the data center could escape into space through radiators, keeping the electronics cool.

In principle, that design could eliminate some of the bulky and water-intensive cooling infrastructure used on Earth. However, those thermal radiators would require a large amount of surface area, and that would be in addition to the area required by the solar panels.

In space, there is no air to blow across hot equipment and help heat escape. The heat has to leave as infrared radiation, which is a relatively slow process. As a result, removing 10 megawatts of waste heat can require radiator surfaces comparable to the size of two football fields.

Space-based data centers could also avoid some of the local conflicts that come with building large data centers on the ground. Many communities resist new data center developments because of their land use, energy and water demand, and noise and environmental impact.

A space-based system would avoid competing for local land and water resources, and it would not generate neighborhood noise or require local zoning approval in the same way.

However, space is already getting crowded, and launching thousands of large orbital data centers would accelerate this issue. Orbital debris and micrometeorites are hazards because they can puncture the space data center, and a worst-case collision could destroy it and create even more space debris.

The frequency of space launches necessary to send all the equipment to orbit may also become a concern for some communities. SpaceX has had protests at its launch complex in Boca Chica, Texas, from local activists who argue that its rocket testing and launches damage the surrounding environment.

All that data would need to be sent between Earth and these data centers – and between the data centers themselves – using radio waves or laser communications systems. Although satellite constellations such as Starlink and Amazon Leo have demonstrated that doing this is possible, the amount of data sent to and from space would balloon.

Additional challenges

These data centers, along with their solar panels and radiators, cannot be launched in one piece and would need to be assembled in space. This process would require new equipment for in-space servicing, assembly and manufacturing.

Another key challenge is the refresh cycle of computing hardware. Data center servers are not built to last forever. Operators on Earth usually replace or upgrade hardware every three to five years as chips improve, workloads change and equipment ages.

And equipment failures can require replacing components. The refresh and repair processes are relatively straightforward on Earth, where workers can physically remove and replace servers.

In space, refresh and repair becomes much harder. Hardware sent to orbit may be difficult or too expensive to upgrade. If the computing platform cannot be updated, or too many components fail, it may become obsolete long before the surrounding infrastructure reaches the end of its useful life.

In a field where performance improves so rapidly and demand from computing continues to increase, this hurdle could prove a major economic and operational challenge.

Then there is the harshness of space. These data centers would be in a near vacuum, with constant radiation hitting them. And depending on their orbit, they would go from hot when in the sunlight to cold in Earth’s shadow many times a day. All of these challenges, and more, are issues that will need to be addressed.

So, do they still make sense?

Despite these challenges, companies are moving forward with designing space-based data centers. SpaceX just announced the design for its AI1 Compute Satellite, which it hopes to use as an orbital data center spacecraft. However, this satellite is 100 to 1,000 times less capable than current Earth-based data centers.

Not every computing task makes sense to do in space. Many data center applications depend on fast response times and close connections to users on Earth. Financial transactions, interactive AI services and most cloud applications are extremely sensitive to delay.

More feasible early applications may be those that are less latency-sensitive and more tightly connected to space operations. Examples could include processing Earth observation data from satellites, military or intelligence data processing, scientific computing related to space missions, or specialized computing for satellites and other space assets.

In other words, the first viable space data centers may serve space-based customers before they compete with mainstream cloud data centers on Earth. %!s()

The recipe features sliced peaches, fresh arugula and basil, creamy burrata, and toasted pistachios, drizzled with olive oil and balsamic vinegar. It’s a vibrant sweet-and-savory combination that you can serve as a salad or an appetizer.

I love fresh, simple summer recipes like these because they look and taste gourmet but require no cooking at all. This beautiful recipe is ready in 15 minutes!

Serving Suggestions

This peach salad goes well with other fresh summery fare and brightens grilled mains. Try it with veggie burgers or grilled pizzas, pesto pasta and grilled corn. It would be lovely with a glass of crisp white wine or rosé.

Please let me know how your recipe turns out in the comments! I love hearing from you, and hope this one becomes a recipe you look forward to each summer.

Print

This summery peach salad is topped with fresh arugula, basil, pistachios and balsamic vinegar. Burrata cheese is the perfect creamy accent. Recipe yields 4 salad servings or 6 appetizer servings.

• 3 medium ripe-but-not-overripe peaches, thinly sliced
• ½ cup baby arugula
• 1 tablespoon thinly sliced fresh basil, plus more small leaves for garnish
• ¼ teaspoon fine salt
• 1 tablespoon + 1 teaspoon olive oil, divided
• 2 teaspoons thick balsamic vinegar or balsamic glaze, divided
• 8 ounces burrata (2 balls)
• 1 ½ tablespoons chopped roasted pistachios (salted or unsalted)
• Freshly ground black pepper
• Flaky sea salt, optional 
• Optional: Crostini or crusty bread, for serving

1. In a shallow serving bowl, combine the peaches, arugula and basil. Add 1 tablespoon of the olive oil and 1 teaspoon of the vinegar, and stir to combine all of the ingredients. 
2. Gently tear open each ball of burrata and nestle them into the center of the peach mixture. Drizzle the burrata with the remaining 1 teaspoon olive oil and 1 teaspoon balsamic vinegar. Sprinkle the pistachios all over the dish, followed by some reserved basil leaves, plus a sprinkle of black pepper. Sprinkle a pinch of flaky salt over the cheese, if using. 
3. Serve with crostini or crusty bread on the side, if using. This dish is best the day it’s made, but leftovers are good for several days in the refrigerator, covered.

Notes

Change it up: This dish would also be great with sliced fresh mozzarella or smaller mozzarella balls if you can’t find burrata.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

Filed Under: appetizers, egg free, gluten free, Independence Day, Mediterranean, recipes, salads, soy free, summer, tomato free

Ingredients: arugula, balsamic vinegar, basil, peaches, pistachios

HELLO, MY NAME IS

Kathryne Taylor

I'm a vegetable enthusiast, dog lover, mother and bestselling cookbook author. I've been sharing recipes here since 2010, and I'm always cooking something new in my Kansas City kitchen. Cook with me!

“We have for a very long time assumed that these animals were broadly amphibian-like, and that this life cycle would have bridged the gap between life in the water and life on land,” says Jason Pardo at the Field Museum of Natural History in Chicago.

Today’s reptiles, birds, mammals and amphibians belong to a group called tetrapods, which evolved from lobe-finned fish around 390 million years ago. But almost nothing was known about the early developmental stages of these ancestral lobe-finned fish, says John Long at Flinders University in Adelaide, Australia.

Pardo and his colleague Arjan Mann, also at the Field Museum, examined a collection of fossils that were unearthed between the 1960s and 1990s at the Mazon Creek fossil site, south-west of Chicago. The preserved animals lived 307 million to 309 million years ago, during the Carboniferous Period.

Embolomeres, which had a body around 2 metres long in adulthood, were the largest tetrapods in the Carboniferous and one of the top predators. They spent most of their time in water, but had small legs with which they could have clambered onto the land.

The fossils included two 2-centimetre-long baby embolomeres, which were so well preserved that the scientists could see soft tissues and even egg yolk.

In tadpoles, the yolk sac remains inside the body for a few days after hatching as a store of energy. But the young embolomeres had a yolk sac outside the body, similar to the case for some young fish such as lungfish.

Amphibian larvae, such as tadpoles, have external gills that enable them to breathe underwater, but the young embolomeres did not. “The absence of external gills across early development in these animals is the smoking gun,” says Pardo.

The skull and skeleton have “all the important parts seen in an adult embolomere”, says Pardo. The fossils show that embolomeres remained more or less the same from the time they hatched from their eggs until they reached adulthood.

“Human bodies basically work the same way from birth through adulthood, but we get bigger and our proportions change, but we don’t undergo the sort of fast, rapid change you see in a frog or salamander,” says Pardo. “Our fossils show that this sort of life cycle was the norm for our earliest terrestrial ancestors, too.”

Although embolomeres were aquatic, Pardo argues that the evidence available suggests our earliest terrestrial ancestors did not have a tadpole-like stage either. The team also studied the fossil remains of two other early tetrapod species that were alive at the same time and in the same place as the embolomeres.

“None of these show any evidence of a tadpole-like stage,” says Pardo. “Neither do other fishy tetrapod relatives such as early lungfishes and coelacanths. So is it impossible that a tadpole stage showed up somewhere and was subsequently lost? Maybe, but it seems vanishingly unlikely with the data we have.”

This study fills in a much-needed knowledge gap, says Long. “It shows how early tetrapod-like fishes living about 308 million years ago did not need to develop a tadpole phase in order to invade land, as was previously thought by some scientists.” %!s()

"More," he said. "Yeah, that's it—­more."

We figure Rocco as a Buick Road­master kind of guy, but even so he nailed it, because more is what you get with the new M5. More cylinders—two. More power—at 394 horsepower, it's in very rare company for a sedan. More grip. More electronic refinements. And, natch, you'll need more money to get one.

Just how much more money is any­body's guess right now, since the latest M5 probably won't appear in a U.S. showrooms before October. Our guess: about $75,000. But we don't have to guess what the lucky few (some 1000 U.S. buyers per annum, according to BMW) will get for their money. Just a day and a half of brisk touring in southern Bavaria was enough to con­vince us that for a certain class of discerning well-heeled driver—you, perhaps?—the new M5 is the most seduc­tively sophisticated sports sedan to speed down the pike since...well, since the last M5 to come our way, back at the turn of this decade. We called that scorcher "the quickest and fastest regular production four-door automobile this magazine has ever tested" (C/D, July 1990). This one fig­ures to be all of that. And more.

This is the fourth entry in the M5 series. Like its predecessors—M5 eins, 1984-87; M5 zwei, 1988-92; MS drei, 1992-95 (Europe only)—its development took place in BMW's M shops, M standing for "motorsport." Unlike its predecessors, this M5 is propelled by an engine that lacks a racing heritage. Previous M5s relied for thrust on BMW's much-campaigned straight-six. That engine started out in 1978 in the mother of all Ms—the M1 coupe—with a horsepower rating of 266. Its output soared as high as 335 horsepower in Europe—formidable output from a naturally aspirated 3.8-liter engine. Although the new engine, a V-8, doesn't quite measure up to the last of the sixes in horsepower per liter, it's formidable in the power-to-weight department at 9.6 pounds per, and the absence of a racing heritage doesn't seem to inhibit its urgency even slightly.

So, how urgent is urgent? BMW forecasts a 0-to-62-mph time of 5.3 sec­onds. Road conditions during our Bavarian blitz ranged from vaguely damp to way wet, and we weren't able to verify that claim with a stopwatch, but even so, that 0-to-62 number feels conservative. The last M5 we tested, back in 1992, with 310 horses on tap from its 3.5-liter six, stormed to 60 mph in 5.6 seconds. That one scaled in at 12.3 pounds to each horsepower. The new one—BMW says it's precisely 16 pounds lighter than its 1992 ancestor, although roughly 40 pounds heavier than a 540i six-speed—has a power-to­-weight ratio of 9.6 pounds per horsepower. You figure it out. Our guess: less than five seconds. Corvette territory.

That's only part of it, of course. The other part is what happens between 60 mph and the top of the clock, which is elec­tronically governed to 155 mph, a speed limitation adopted by the various auto­makers to appease the German Green Party's clamor for speed limits on the autobahns. There are a good many cars capable of this speed, and as you'd expect, the M5 doesn't take long to nudge up against the limiter, which asserts itself almost unob­trusively. But up to the point where the engine-management system begins dragging its electronic anchor, the thrust of the V-8 seems almost limitless. As with a number of Japanese superbikes, there's an electric-motor feel to the accelera­tion—no peaks, no valleys, just a sense of endless upsurge. Keep upshifting long enough, and you'll hit escape velocity. Escape from what? Well, just about anything else with four wheels and four doors.

BMW engineers call the M5's V-8 a new engine, and they have a case. The architecture is based on the 4.4-liter DOHC 32-valve alu­minum V-8 that helps make the 540i one of C/D's 10Best for '99 (see January issue), but the block is a specific casting with markedly different bore and stroke dimen­sions—94 by 89 millimeters, with a bore that is 2 mm wider and a stroke 6.3 mm longer. When BMW adds all this up, it amounts to a 5.0-liter V-8, although it is in fact 4941 cc, which we round to 4.9 liters. Then again, with 394 hp at 6600 rpm and 369 lb-ft of torque at 3800 rpm, BMW can go ahead and call it whatever it wants. Our only question is whether BMW will be able to sustain these num­bers on the premium petrol avail­able from U.S. pumps. A com­pression ratio of 11.0:1 makes that iffy.

To achieve this prodigious output, the V-8 employs some exotic features. One is BMW's double-VANOS system, which allows variable valve timing on both the intake and exhaust cams. Another is a system of individual throttle butterflies for each cylinder, a key element in the new engine's excellent torque characteristics. And a third is a semidry sump oil system, involving three pumps and designed to ensure slurpy crankshaft bearings when lateral g loads start getting heavy.

That's significant because BMW fore­casts lateral grip of up to 1.20 g from the M5's slightly stiffer suspension and meaty low-profile tires—245/40ZR-18 front, 275/35ZR-18 rear, Dunlop or Michelin, depending on what the assembly troops happen to be mounting that day. Production cars capable of posting skidpad numbers north of 1.00 g are rare in our collective experience. In fact, we have yet to test a factory sedan that's reached this magic threshold, let alone stepped beyond. Which makes BMW's expectations for the M5 that much more impressive. Dampish pave­ment in Deutschland made it easy—occasionally almost too easy—to reach the M5's limits of adhesion, so we'll have to wait for a formal test to verify BMW's forecast.

Another interesting element in the M5's substantial array of con­trols and convenience features is a little dashboard switch marked "Sport." Beyond its irony quo­tient—think about it: switching to sport mode in a car wearing an M badge?—this control alters the characteristics of the recirculating­-ball steering system and also the throttle mapping. The steering change is novel, producing a dis­cernible uptick in effort and feel, rare in itself, but the trick throttle is unique, yielding more aggres­sive response without changing the position of the foot pedal. BMW's drive-by-wire throttle system, first introduced in the 7-series, makes that possible.

Other elements of the M5 are consistent with this car's likely role in the world of wheels—the Ultimate Executive Express. The M guys showed commendable restraint with the exterior ele­ments—a deeper front air dam, slightly wider trim around the twin grille nostrils, tidy rocker-sill extensions, subdued fender flares to cover the pewter-tinted aluminum alloy wheels, four stainless-steel exhaust pipes, and the merest hint of a spoiler on the rear decklid.

The same can be said for the suspension. Although the M5's spring and damping rates are slightly stiffer—something that's partly attributable to reduced ride height (more than a half-inch in front, not quite a half-inch at the rear)—ride quality is nevertheless on a par with other recent BMW offerings, which is to say supple.

Interior appointments, of course, are what you'd expect in a sporting sedan of such rare potential and price. The leather­-clad seats offer an exceptional range of adjustability, as well as sufficient side bol­stering to keep driver and passenger cen­tered when lateral loading approaches BMW's 1.20-g target. Handsome wood trim flanks the navigation system's dash­board VDT as well as the shifter for the six-speed manual gearbox. And there's a conspicuous absence of the adornments we've seen inside previous M models. The sports sedan may never have been more elegantly—or potently—expressed.

Specifications

Specifications

2000 BMW M5
Vehicle Type: front-engine, rear,-wheel-drive, 5-passenger, 4-door sedan

PRICE
Base: $75,000 (est)

ENGINE
DOHC 32-valve V-8, aluminum block and heads, port fuel injection
Displacement: 302 in3, 4941 cm3
Power: 394 hp @ 6600 rpm
Torque: 369 lb-ft @ 3800 rpm 

TRANSMISSION
6-speed manual 

DIMENSIONS
Wheelbase: 111.4 in
Length: 188.3 in
Width: 70.9 in
Height: 56.4 in
Curb Weight: 3800 lb

C/D TEST RESULTS
62 mph: 5.3 sec
Standing-Start, 400 meters: 13.4 sec
Top Speed (gov ltd): 155 mph

EUROPEAN FUEL ECONOMY
Urban/Extra-Urban: 11/24 mpg 

C/D TESTING EXPLAINED

Tony was smart, well read, funny, irascible, cantankerous, opinionated, friendly, difficult, charming, honest, and eminently interesting to be around. He loved cars, car people, and words... but most of all, he loved racing. The Car and Driver writer, editor, and racer passed away in 2018 at age 78.

Remembering Tony %!s()

Who else grew up eating ramen noodle salad at potlucks and cookouts? This recipe is my updated take on the nostalgic summer side dish. It stars crisp veggies, juicy orange segments, a sweet and tangy vinaigrette, and the best part: a crunchy mix of toasted ramen noodles, nuts, and sesame seeds.

I’ve made this ramen noodle salad recipe for a few BBQs already this summer, and it’s always been the first side dish to disappear. I hope you try it for a gathering soon—I promise it’ll be a hit!

Why You’ll Love This Ramen Noodle Salad Recipe

• It has three kinds of crunch. I love the combination of the crunchy cabbage and carrots with the delicate toasted ramen noodles and the heartier nuts and seeds. It makes this salad so fun to eat!
• It’s packed with flavor, thanks to a homemade sesame orange dressing (no seasoning packet here). Green onions and cilantro add delicious fresh flavor too.
• You can make it ahead. This is a great recipe to make ahead for cookouts. You can toss together the colorful base up to a day in advance. Just wait to add the ramen noodles until the last minute!

Ramen Noodle Salad Ingredients

Here’s what you’ll need to make this ramen noodle salad recipe:

• Instant ramen noodles, of course! In grocery stores, you’ll find two types of instant ramen: air-dried and fried. For this recipe, you’ll need the fried ones. They have a delicious cracker-like crunch vs the hard texture of dried pasta. If the packages aren’t clearly labeled, check out the ingredients. If the noodles are fried, oil will be one of them.
• Nuts and seeds – Blanched slivered almonds, peanuts or sunflower seeds, and sesame seeds toast along with the ramen in the oven, giving this salad a ton of nutty crunch. I season them with garlic powder and sea salt to make the toasty flavors pop.
• Shredded cabbage and carrots – These crisp veggies make up the base of the salad. I like to use a mix of napa cabbage and red cabbage for color.
• Mandarin orange segments – Their juicy texture balances all the crunchy ingredients in this salad.
• Green onions and cilantro – For fresh flavor.
• A sweet and tangy vinaigrette – This salad’s Asian-inspired dressing is a simple combination of rice vinegar, neutral oil, toasted sesame oil, fresh orange juice, tamari, sugar, and fresh ginger. I love its sweet, savory, and tangy flavor!

Find the complete recipe with measurements below.

Recipe Variations

• Change up the veggies. Use thinly sliced red bell pepper instead of the carrots. Use just one type of cabbage instead of two, or replace the napa cabbage with regular green cabbage.
• Use store-bought coleslaw mix for a shortcut instead of shredding the veggies yourself. You’ll need 9 cups to replace the cabbage and carrots.
• Make it gluten-free. Omit the noodles and increase the almond and peanut measurements to 1/2 cup. Use certified gluten-free tamari in the dressing.

How to Make Ramen Noodle Salad

The first step in this ramen noodle salad recipe is making the toasted nut and noodle mixture. This step makes the noodles extra-crispy and gives them a nice toasty flavor. It brings out the rich flavor of the nuts and seeds too.

Just break the noodles into pieces, toss with the nuts and seeds, and season with oil, garlic powder, and salt. Spread in a single layer on a baking sheet and bake at 350°F until fragrant, about 10 minutes.

Meanwhile, make the dressing. Place the dressing ingredients in a small bowl or lidded jar. Whisk or shake to combine.

Finally, assemble the salad. Toss the cabbage, carrots, mandarins, green onions, and cilantro with most of the dressing. Add half the ramen mixture and toss again, adding more dressing as desired. Finally, top with the remaining ramen and serve.

Make-Ahead and Storage Tips

To make ahead: Fully assemble the salad without the ramen mixture up to 1 day ahead. Cover and store in the fridge. Store the ramen mixture separately at room temperature. When you’re ready to serve the salad, add the ramen and toasted nuts and season to taste.

To store: Store leftover salad in an airtight container in the refrigerator for up to 3 days. Note that the noodles soften as they sit in the dressing, so the salad has the best texture right after it’s made.

More Salad Recipes to Try

If you love this ramen noodle salad, try one of these delicious salad recipes next:

• Easy Coleslaw
• Broccoli Slaw
• Best Broccoli Salad
• Cabbage Salad
• Or any of these 52 Best Salad Recipes!

rate this recipe:

4.67 from 6 votes

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serves 6

This ramen noodle salad recipe is a crowd-pleasing potluck or cookout side dish! It's filled with crunchy ramen noodles, toasted nuts, cabbage, and carrots. A sweet and tangy dressing ties it together.

• 1 (2.25-ounce) package instant ramen noodles, broken into pieces, seasoning packet reserved for another use*
• ⅓ cup blanched slivered almonds
• ⅓ cup sunflower seeds or peanuts
• 2 tablespoons sesame seeds
• Neutral oil, for drizzling
• Garlic powder
• Sea salt
• 6 cups shredded napa cabbage
• 2 cups shredded red cabbage
• 1 cup shredded carrots, about 1 medium
• 2 mandarin oranges, peeled and segmented
• ½ cup chopped green onions, about 3
• ½ cup chopped fresh cilantro

Dressing

• ¼ cup rice vinegar
• 3 tablespoons neutral oil
• 3 tablespoons toasted sesame oil
• 2 tablespoons tamari or soy sauce
• 2 tablespoons fresh orange juice
• 1 tablespoon granulated sugar
• ½ teaspoon grated fresh ginger

• Preheat the oven to 350°F and line a baking sheet with parchment paper.

• Place the ramen, almonds, sunflower seeds, and sesame seeds on the baking sheet. Drizzle lightly with oil and sprinkle with pinches of garlic powder and salt. Toss to coat and spread evenly on the baking sheet. Bake for 10 to 15 minutes, or until fragrant and toasted.

• Meanwhile, make the dressing: In a small bowl or lidded jar, combine the rice vinegar, neutral oil, sesame oil, tamari, orange juice, sugar, and ginger. Whisk until well combined, or if using a jar, cover and shake to combine.

• Place the napa and red cabbages, carrots, mandarins, green onions, and cilantro in a large bowl. Drizzle with most of the dressing and toss to coat. Add half the ramen mixture and toss again. Season to taste, adding more dressing as desired. Top with the remaining ramen mixture and serve.

*Best noodles to use: This salad works best with noodles that are fried, NOT air-dried.

Nutrition Facts

Ramen Noodle Salad

Amount Per Serving

Calories 345 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 4g25%

Trans Fat 0.05g

Polyunsaturated Fat 10g

Monounsaturated Fat 10g

Sodium 587mg26%

Potassium 558mg16%

Carbohydrates 25g8%

Fiber 5g21%

Sugar 10g11%

Protein 8g16%

Vitamin A 4526IU91%

Vitamin C 52mg63%

Calcium 128mg13%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.