I recently did a poll on my Instagram asking what kinds of recipes you guys want to see during this unique season we're all living in. Maybe you're still going into work or you're working from home but having to also care for children and want fast, easy recipes. Or if you are just getting into cooking or want to avoid the grocery store maybe something more simple. Maybe you have a lot more time on your hands and want to spend all day in your kitchen creating things from scratch. Maybe you want to just want to order takeout/delivery and support local business. Or maybe you just need a cocktail! I got a tons of votes for each of these four things (fast & simple, challenging/from scratch, what local businesses are offering and cocktail recipes). I will do my best to share all of these types of things. Feel free to shoot me an email or leave a comment on what you'd like to see as well!
My Crunchy Ramen Salad falls into the fast, easy category! I don't know about you guys but whenever the spring weather starts behaving, I crave fresh salads. I can't believe it's already May, and here in Ohio it's going to be 76 and sunny today! This Asian salad is a favorite of mine, because it's full of colorful, delicious ingredients topped with a mouth-watering vinaigrette you won't want to waste a drop of! It's also great, because you can customize it however you like. Pictured above are my favorite ingredients to include: shredded cabbage, carrots, edamame, cilantro, avocado, mango, almonds and of course Ramen. But you can work with whatever you have on hand! And this is literally the 30 cent Ramen you ate all through college.
This Asian vinaigrette is made up of vegetable oil, toasted sesame oil, soy sauce, honey, salt and pepper. All you do is mix together your ingredients, drizzle your dressing over top and mix together! I also like to sprinkle with sesame seeds.
Serve right away or store in fridge (up to three days). This makes a great entree salad dish or side to an entree. I also love having it in the fridge to snack on! And it's vegetarian! Enjoy!
Try serving it with my ahi tuna tacos!
- 3 cups green cabbage, shredded
- 1½ cups carrots, cut into matchsticks
- 2 packets of Ramen, broken into smaller pieces (seasoning discarded)
- 1 cup shelled and cooked edamame
- 1 mango, pitted and chopped
- 1 avocado, pitted and chopped
- ½ cup almonds, thinly sliced
- ¼ cup fresh cilantro, chopped
- ½ cup vegetable oil (or any cooking oil)
- ¼ teaspoon toasted sesame oil
- ¼ cup rice vinegar
- ¼ cup honey
- ¼ cup soy sauce
- salt and pepper to taste
- sesame seeds
- To prepare vinaigrette add oils, vinegar, honey, soy sauce and salt and pepper to a salad dressing shaker. Add top and shake well to incorporate. (Or whisk together in a bowl.) Set aside.
- Add all other ingredients to a large bowl.
- Drizzle vinaigrette over top.
- Mix well.
- Top with sesame seeds.
- Serve right away or store, covered, in fridge for up to three days.
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