Cold Ramen Noodle. Salad With Napa Cabbage And Ginger Miso Dressing

Cold Ramen Noodle Salad With Napa

Cabbage & Ginger-Miso Dressing

A mash-up of slaw and pasta salad, this vegan dish features instant ramen noodles and crunchy raw vegetables in a gingery, umami-packed dressing. An optional garnish of shiso or perilla leaves lends a uniquely herbal flavour. Togarashi is a Japanese spice blend that includes hot pepper, orange peel and sesame seeds. Shiso, perilla and togarashi can be found at select Asian supermarkets.

Ingredients:

Ginger Miso Dressing
2 tbsp (30 mL) chopped ginger
2 tbsp (30 mL) white miso
2 tbsp (30 mL) soy sauce
1 tbsp (15 mL) granulated sugar
1/4 cup (60 mL) rice vinegar
1/4 cup (60 mL) canola oil
2 tbsp (30 mL) sesame oil
Salad
3 single-serve pkgs (100 to 120 g each) instant ramen noodles, flavour packets discarded or saved for another use
5 cups (1.25 L) packed thinly sliced Napa cabbage
1 red Shepherd or bell pepper, julienned
1 medium-size carrot, peeled, julienned
3 green onions, green parts only, thinly sliced on bias
Salt to taste
Roasted sesame seeds and finely sliced shiso or perilla (optional) to garnish
Shichimi or Nanami togarashi to serve

Directions:

For the dressing, combine ginger, miso, soy, sugar and vinegar in blender. Blend until smooth. With motor running, add oils in a slow, steady stream until emulsified. Scrape down bowl and blend again. Transfer to an airtight container. Refrigerate up to 1 month. Stir before using.

Bring a large pot of lightly salted water to a boil. Add ramen and cook according to instructions on package. Drain and rinse under cold running water until cooled. Drain again and transfer to a very large mixing bowl. Blot excess moisture from ramen with paper towel.

Add cabbage, pepper, carrot and green onions to bowl. Season lightly with salt. Add enough dressing to coat, saving rest for another use. Using tongs, toss salad until well mixed.

Transfer to a serving bowl. Sprinkle with sesame seeds and top with shiso or perilla, if using. Serve with togarashi on the side.  Serves 6 to 8