An updated version of Asian Ramen Salad. A homemade sesame dressing along with healthy chopped kale and Serrano pepper to spice it up!
Happy New Year to you! I hope you had a fantastic holiday. My New Year’s Eve is going to be pretty special this year (I normally am asleep long before the ball drops); a six-course chef tasting with wine pairings at L’Auberge Provencale, a New Year’s Day Pajama Brunch then leaving for a short two-day getaway to Autumn Ridge Cabins. I clearly haven’t quite let go of the lazy holiday days and it’s quite a treat. I’ve been cooking a lot, too, but this Asian Ramen Salad recipe will have to be enough until I start rolling out those recipes next week. Healthy is the theme this time of the year and I’ve got some good ones coming your way.
I’m certain that most of you have had a similar version of this Asian Ramen Salad. The mother of an old long-term beau of mine (Hi, Mrs. Quartucci!!) used to make it often and I never did get enough of it. It’s one of those salads where allowing it to sit for awhile makes it even better and the flavors really come together. I’ve had many variations of this salad over the years but have never made it myself. My sister Kelly made a spinach salad last week with a killer sesame dressing and it occurred to me that I should come up with my own sesame dressing along with a remake of the Asian Ramen Salad. I’m quite pleased with how it turned out!
I did my best to make my version a bit healthier by adding chopped kale and keeping the oil amounts down as much as possible. You could probably decrease the oil even more so feel free to try that and simply add more if you feel it’s a bit dry. I also spiced things up with very thinly sliced Serrano pepper – optional but SO good!! And I used the Truvia Brand natural sweetener instead of sugar (no calories and it’s made from the leaves of the Stevia plant).
Happy New Year to you and yours! I hope your year is filled with all the good things you’re wishing for. Cheers :)
Asian Ramen Salad
For the salad:
- 2 cups chopped kale
- 3 cups finely shredded green cabbage
- 1 cup chopped cilantro
- 2 packages ramen noodles seasoning discarded or saved for another use
- 1 1/2 cup sliced almonds I use a 6-ounce bag which is about the same
- 1 handful sesame seeds about a tablespoon or two
- 2 green onions chopped
- 1 serrano pepper very thinly sliced (optional)
For the dressing:
- 1/2 cup canola or vegetable oil
- 1/4 cup rice vinegar
- 1 teaspoon Truvia Baking Blend or a tablespoon and a half of sugar
- 2 tablespoons soy sauce
- 2 teaspoons freshly grated ginger or to taste
- 1 garlic clove minced
- 2 tablespoons sesame oil
- Preheat oven to 300F.
- Mix together all dressing ingredients. Set aside.
- While still in package, crush noodles into small pieces. Place crushed noodles on baking sheet along with almonds and sesame seeds; gently toss with your hands. Toast in oven until lightly browned, about 10 minutes or so. Remove from oven and allow to cool.
- Place remaining salad ingredients into a large serving bowl and gently toss. Add ramen noodle mixture and toss again. Pour dressing over and thoroughly toss. Allow to sit for about an hour for flavors to blend, then serve.