Japanese-Style Noodle Salad
Crunchy cabbage, edamame, kale, almonds, and crumbled instant noodles meet a ginger-sesame dressing in this make-ahead salad.
- Prep Time: Not specified
- Cook Time: No cook
- Total Time: Not specified
- Yield: 4–6 1x
- Cuisine: Japanese-inspired
Ingredients
Scale
- Instant noodle seasoning (the little pouch found in the package with the noodles)
- 1/2 cup canola oil
- 1 tsp . garlic paste
- 2 Tbsp . rice wine vinegar
- 1 tsp . salt
- 1/2 tsp . pepper
- 1 tsp . sesame oil
- 1 Tbsp . ginger paste
- 2 Tbsp . honey
- 1 Tbsp . soy sauce
- 1 small cabbage (sliced thinly)
- 2 Tbsp . black sesame seeds
- 100 gm. pkg. slivered almonds
- 16 oz . pkg. edamane (cooked and shelled)
- 3 cups baby kale
- 1 red pepper (sliced)
- 1/2 cup cilantro (chopped)
- 3 green onions (sliced)
- 1 pkg. instant noodles (crumbled)
Instructions
- Cook and shell the edamame. Slice the cabbage, red pepper, and green onions; chop the cilantro.
- Whisk the noodle seasoning packet, rice vinegar, soy sauce, honey, sesame oil, ginger, garlic, salt, and pepper. Stream in the canola oil while whisking.
- Combine the vegetables, kale, edamame, almonds, sesame seeds, and crumbled dry instant noodles.
- Keep dressing and salad separate until about 30 minutes before serving, then toss well.
Find it online: https://recipenly.com/japanese-noodle-salad-picnic-sundaysupper/