Crunchiest Ramen Salad

The Crunchiest Ramen Salad with tahini dressing and soft boiled egg | I Will Not Eat Oysters

I don’t have a ton to say. I love ramen. I love crunchiness. I love salads. I love tahini. And I really love a soft boiled egg. This is The Crunchiest Ramen Salad.

Feel free to add shredded chicken to this recipe for an added protein boost. All salad from now on should have ramen.

Crunchy Ramen Salad-1 The Crunchiest Ramen Salad with tahini dressing and soft boiled egg | I Will Not Eat Oysters The Crunchiest Ramen Salad with tahini dressing and soft boiled egg | I Will Not Eat Oysters The Crunchiest Ramen Salad with tahini dressing and soft boiled egg | I Will Not Eat Oysters The Crunchiest Ramen Salad with tahini dressing and soft boiled egg | I Will Not Eat Oysters The Crunchiest Ramen Salad with tahini dressing and soft boiled egg | I Will Not Eat Oysters The Crunchiest Ramen Salad with tahini dressing and soft boiled egg | I Will Not Eat Oysters The Crunchiest Ramen Salad with tahini dressing and soft boiled egg | I Will Not Eat Oysters The Crunchiest Ramen Salad with tahini dressing and soft boiled egg | I Will Not Eat Oysters The Crunchiest Ramen Salad with tahini dressing and soft boiled egg | I Will Not Eat Oysters

 

Crunchiest Ramen Salad

with Tahini Dressing

4 servings

1/4 cup tahini
2 1/2 Tbsp lemon juice
1/2 tsp soy sauce
1/2 tsp rice wine vinegar
1 clove garlic, minced
1/4 tsp salt
1/8 cup olive oil
1/4 cup water
 
1 package dried ramen noodles, crushed, not too finely
1 cup chopped napa cabbage
3/4 cup chopped red cabbage
3/4 cup shelled edamame
10-12 brussel sprouts, shaved finely on a mandoline
2 kirby cucumbers, julienned
3 radishes, julienned
1 scallion, sliced finely
1/4 cup slivered almonds
 
1 sliced avocado
2 perfectly soft boiled eggs, recipe HERE, sliced in half right before serving
black sesame seeds, garnish
For the dressing, whisk together all the ingredients from tahini to water. Keep whisking if you see it start to separate. It will come together.

In a large bowl, toss together all the ingredients from ramen noodles to slivered almonds. Dress the salad and toss again. I find tossing with your hands keeps the salad lighter.

Plate the salad, top with slices of avocado, half of a soft boiled egg, and garnish with black sesame seeds. Enjoy!

8 Comments

  • Totally obsessed with this ramen salad – and how you have evocatively captured it. The images seriously making me want to dive in and grab a mouthful! Pinned!

    • Reply February 11, 2015

      iwillnoteatoysters

      Thanks!!! I literally put my face in the bowl after the photos were taken.

    • Reply February 16, 2015

      Kim

      OMG…..I am totally making this! Egg porn all the way! I, too, am new to your site and will be here daily checking for deliciousness. I love the way you set up your blog and can’t wait to start working through the recipes. Your photography is stunning! Where did you find round bundles of ramen?

      • Reply February 16, 2015

        iwillnoteatoysters

        Thank you!!! =) That round bundle came from a Nongshim Shin ramen package. The packaging is most red and black. HERE“> is the link to it on amazon.

  • Reply February 11, 2015

    Caroline

    This is simply stunning! I love bowls like this full of my favorite veggies AND perfectly soft-boiled egg! I’m thrilled to have found your blog…not sure how this is my first visit! Looking forward to following and browsing and seeing more of your beautiful work!

    • Reply February 11, 2015

      iwillnoteatoysters

      Thank you Caroline! Yours is stunning! I will be following your work as well!

  • Reply March 2, 2015

    cheri

    I have never used ramen in a salad before, love, love this!!

  • Reply March 13, 2015

    Charlotte

    Wow, beautiful photography.

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