We pulled out the charcoal and fired up the grill for the first time of the year last week, and I wanted something fresh and salad-y to go with my veggie burgers. I kept affectionately calling this “rainbow salad” as I was pulling it together because it was so colorful! It is based on those classic potluck dishes with the ramen noodles tossed in for fun.
Crispy sesame salad
Adapted from the Asian Vegan Kitchen by Hema Parekh
Note: I am publishing measurements in this recipe here, but will tell you, I didn’t really measure out the veggies while I was preparing it myself. A salad is really not that serious . I thought I ended up with a little more than what was listed in the original recipe, so I increased the dressing amounts by 50% from what you see here.
2 cups shredded lettuce
1 cup shredded red cabbage
1 baby bok choy, chopped
1 handful sliced cherry tomatoes, or 1 medium tomato, diced
1/2 medium cucumber, julienned
1 carrot, grated or julienned
1 jalapeno pepper, finely minced
1 handful cilantro leaves
1 package crushed ramen noodles, flavor packet discarded
For the dressing:
2 tablespoons sesame oil
2 teaspoons canola, peanut or safflower oil
2 tablespoons white sesame seeds
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon rice vinegar
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 clove garlic, grated
1/2 inch piece of ginger, grated.
Toast the sesame seeds in a dry skillet. Reserve 1 tablespoon whole toasted seeds and grind the rest in a mortar and pestle.
Toss all the veggies and noodles together for the salad.
Whisk together the ingredients for the dressing and toss everything to combine.
Voilà. Yum! Summer is on its way.