Ramen Salad
A fun cabbage salad made with a packet of instant ramen noodles!
Servings: 8 -10
Ingredients
ramen crunch
- 3.5 ounce ramen instant noodle packet, discard the seasoning packet. For gluten free look for gluten free ramen noodles.
- 3 Tbsp salted butter. For vegan substitute sesame oil.
- 3 Tbsp seasame seeds
- 1/2 cup sliced or slivered almonds. For nut free substitute sunflower seeds.
dressing
- 1/4 cup toasted sesame oil
- 1/4 cup rice wine vinegar (rice wine vinegar contains only trace amounts of alcohol.)
- 2 tsp Tamari soy sauce
- fresh ginger
- 1 tsp sugar
- 1 tsp fresh ginger, grated
- pinch salt
salad
- 1 ½ pounds cabbage, diced, about 5-6 cups, blanching is optional.*
- 1/2 cup green beans, trimmed and cut into 2 inch pieces, blanching is optional.*
- 1/2 cup small broccoli florets
- 1/2 cup celery (I use the inner stalks, plus leaves) thinly sliced
- 1/2 cup scallions, both white and green parts, thinly sliced
- 1/2 cup pea pods, sliced on the diagonal
- 8 ounce can water chestnuts, drained and diced
Instructions
- Crush the ramen noodles into small bits. You can do this while they are still in the packet. I like to see some variation in the noodle bits, so I don't pulverize them completely! (Remember to discard the flavor packet.)
- Melt the butter in a skillet over medium heat and add the crushed noodles, sesame seeds, and almonds. Sauté, stirring almost constantly, until they get toasty and golden. Set aside to cool.
- Whisk together the dressing and give it a taste to adjust in any way you like.
- Pile the veggies into a large bowl and toss with the dressing. Add most of the crunchy ramen, reserving some for garnish, and toss again. Note: if you don't plan to serve the salad right away, do not toss with the ramen. Do that right before serving.
- Salad will keep for several days in the fridge, and the ramen will soften as the salad chills. I found it was great both ways: when the ramen was crunchy, and when it was soft!
Notes
*Blanching is an optional step, but I like the tenderizing effect in this salad. To blanch the cabbage and green beans bring water to boil in a large pot and, working with the cabbage first, drop into the boiling water for just a few seconds (really, just a few seconds!) Remove and rinse under cold water to stop the cooking. Drop the beans into the same water, allowing them to cook for a bit longer, then rinse in cold water. Let both veggies drain well on paper towels and pat them really dry before adding to the salad.
For substitutions, variations, and more details be sure to read the full post.
Nutrition
Calories: 246 kcal · Carbohydrates: 18 g · Protein: 5 g · Fat: 18 g · Saturated Fat: 5 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 7 g · Trans Fat: 0.2 g · Cholesterol: 11 mg · Sodium: 384 mg · Potassium: 230 mg · Fiber: 3 g · Sugar: 3 g · Vitamin A: 378 IU · Vitamin C: 13 mg · Calcium: 72 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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