Spring Ramen Salad
Crunchy Ramen Salad The salad that converts salad skeptics. Bright, crunchy, deeply savory and somehow better the next day.
Ingredients
For the salad:
2 packages ramen noodles, uncooked and broken up
2 cups broccoli florets, cut small
1 cup snap peas, halved
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 cup shredded purple cabbage
1 cup shredded kale
2 carrots, julienned
3 tbsp sesame seeds, toasted
2 tbsp everything bagel seasoning or mixed seeds
For the dressing:
¼ cup soy sauce
3 tbsp sesame oil
2 tbsp rice wine vinegar
1 tbsp honey
1 tbsp fresh ginger, grated
2 cloves garlic, minced
1 tsp chili flakes
Juice of 1 lime
Instructions
Toast the dry broken ramen noodles in a dry pan over medium heat for 3–4 minutes until golden and fragrant. Watch them — they go fast. Set aside to cool.
Whisk all dressing ingredients together and taste. Adjust soy, vinegar or honey to your liking.
Blanch the broccoli in boiling salted water for 90 seconds then immediately into ice water. Drain well.
Combine broccoli, snap peas, both peppers, cabbage, kale and carrots in a large bowl.
Pour dressing over the vegetables and toss well.
Just before serving, fold in the toasted ramen and sesame seeds so they stay crunchy.
Top with extra seeds and serve immediately — or let it sit 10 minutes for the flavors to come together.
Notes The ramen is the secret. Toasting it dry turns it into something magical — nutty, crunchy and nothing like the sad packet it came in. Add grilled chicken or shrimp to make it a full meal.
