Vegan Ramen Salad With Sesame Ginger Dressing {Gluten-Free}

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I must confess, in January I don’t like salads. The weather is gloomy, wet and cold. For me, it’s all about warm, cozy food like healthy soups. But I thought I must have a salad this month, so I decided to make a gluten-free vegan ramen salad, and since I love ramen, this salad was a huge hit with me. In this ramen salad, I used baby kale, edamame beans, julienned carrots, water chestnuts, roasted cashews, green onions and plenty of sesame seeds. To finish the salad I made the most flavourful sesame ginger dressing, trust me, it is so good! The salad got 10 out of 10 in our test kitchen. So this not so boring ramen salad has plenty of greens, it is satisfying and most of all healthy. Hope you are enjoying the healthy recipes this month, please let me know if you would like to see more soups, stews, breakfast, snacks or salads?

Ingredients

  • 2 cups frozen edamame beans
  • 1/2 bunch (about 3 cups) baby kale, stems removed and thinly sliced
  • 1 cup (227 ml.) canned sliced water chestnuts, drained
  • 1 medium-large carrot, julienned or thinly sliced
  • 2 green onions (spring) thinly sliced
  • 1/3 cup roasted cashews or almonds, roughly chopped, divided
  • 1/4 cup black or white sesame seeds (I used half and a half), divided
  • Himalayan salt and GF coarse black pepper to taste
  • SESAME GINGER DRESSING
  • 1/4 cup avocado or extra virgin olive oil
  • 1/4 cup rice vinegar
  • 1 Tbsp. Grated or minced ginger (1-inch)
  • 1 Tbsp. Pure maple syrup
  • 1 garlic clove, minced
  • Instructions

  • Cook edamame beans in well salted water until tender. About 5 min, then drain
  • Cook ramen noodles per package directions, drain and transfer into cold water until ready to use. The noodles should be cooked but firm. The noodles I used took 4 minutes to cook
  • Place edamame beans, kale, water chestnuts, carrots, green onions, half the cashews and half the sesame seeds into a large salad bowl
  • To make the dressing, whisk all ingredients together and drizzle over the vegetables. Toss to combine
  • Add ramen noodles and toss until the noodles are coated with the veggies. Rest for 15 minutes, then toss again. Taste and adjust seasoning if needed
  • To serve, sprinkle with remaining sesame seeds and roasted cashews
  • Note; to roast cashews, preheat oven to 400 F. Spread cashews over a baking tray and roast for 5 minutes


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