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.
Crunchiest Ramen Salad
with Tahini Dressing
4 servings[one_half padding=”0 20px 0 0px”]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[/one_half][one_half_last padding=”0 0px 0 20px”]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![/one_half_last]