Crunchy Ramen Asian Salad with Carrot-Ginger Dressing

Crunchy Ramen Asian Salad with Carrot-Ginger Dressing

Salad

• 1 package shredded cabbage (or coleslaw mix) 14-16 ounces

• 6 green onions, sliced

• ½ cup shredded carrots

• 1/2 cup chopped cilantro

• 2 tablespoons chopped fresh mint

• 1 package ramen noodles, crushed and toasted (discard seasoning packet)

• 1 pound ground meat (beef, venison, turkey, or chicken)

Carrot-Ginger Dressing

• 1 large carrot, roughly chopped

• 2 tablespoons ginger paste

• 2 tablespoons rice vinegar

• 1 tablespoon soy sauce or liquid aminos

• 1 tablespoon toasted sesame oil

• 2 tablespoons neutral oil (avocado or vegetable)

• 1 tablespoon honey

• 1 clove garlic

• 2 to 3 tablespoons water, (as needed to get to the consistency you like)

• 2 tablespoons nutritional yeast (optional)

• 1 tablespoon chili garlic sauce (more or less depending on desired heat)

• Salt and pepper to taste

Blend until smooth. I use my bullet blender which is perfect for this. 

Optional Add-Ins

• Shelled edamame

• Diced cucumber

• Shredded purple cabbage

• Sesame seeds

• Slivered almonds, chopped cashews or peanuts

To Assemble

1. Brown and season the meat with a little soy sauce, garlic, and ginger.

2. Toast the crushed ramen noodles (and almonds if using) in a dry skillet until golden.

3. Combine slaw mix, cabbage, green onions, cilantro, mint, and any add-ins.

4. Toss with enough dressing to lightly coat.

5. Fold in the meat.

6. Add the toasted ramen noodles just before serving so they stay crunchy.

7. Garnish with extra green onions and sesame seeds.

Notes:

What I liked about this version was that it wasn't drowning in dressing. The carrot-ginger dressing tasted fresh and bright, while the ramen noodles provided the crunch. The mint and cilantro made it feel a little lighter and more summery than the traditional ramen noodle salads.

I use ground venison most often because we usually have it on hand. If you are using beef, be sure to drain the grease.  Turkey and chicken would work equally well and would be amazing with the dressing.

Sometimes I even make a big batch of it without any meat for lunches for work.  I add rotisserie chicken or tuna when I am ready to eat it.  It holds up really well in the fridge for several days.