Tossed with an insanely delicious Tahini Miso dressing, this fresh, crunchy, and colorful Asian Ramen Noodle Salad is what Springtime Salad dreams are made of! It’s quick, healthy, and so satisfying!
Ingredients
Salad
10 oz Ramen Noodles, about 3 blocks
1 - 16 oz bag tricolor coleslaw mix
1 red bell pepper, thinly sliced
1 small red onion, thinly sliced
Roasted chopped peanuts, for garnish
Toasted Sesame seeds, for garnish
Chopped green onion or cilantro, for garnish
Lime wedges, for serving
Tahini Miso Dressing
¼ cup Tahini
3 TBS yellow or white miso paste
½ cup water
3 TBS Tamari
2 TBS coconut sugar or maple syrup
1 TBS chili garlic sauce, optional
2 cloves garlic
Juice of 1 lime
½ tsp sesame oil
Salt and pepper to taste
Instructions
Cook ramen noodles about 1-2 minutes less than the package directions state. Drain, rinse with cold water for about 30 seconds, and set aside in the refrigerator for about 10 minutes while you chop your veggies and prepare your dressing.
To prepare the dressing, place all the dressing ingredients in a blender and pulse until smooth. Taste and adjust seasonings.
In a large bowl, add your veggies and toss with about half of the dressing. Add your chilled ramen noodles and toss with the remaining dressing, mixing to combine the noodle with the veggies. At this point, you can cover and chill for about 20-30 minutes, or serve immediately.
Garnish with roasted peanuts, sesame seeds, chopped cilantro and green onion, and a lime wedge.
ENJOY!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/ramen-noodle-salad/