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

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Average Rating: 5 | Rated By: 5 users

This is a gluten-free Vegan Ramen Salad With Sesame Ginger Dressing made with lots of interesting veggies, cashews and sesame seeds. This vegan noodle salad is particularly sought after in the cooler months when big, gutsy flavours are required.

What is ramen?

Ramen is a Japanese classic noodle dish. It consists of wheat, or buckwheat noodles served in rich meat or fish-based broth, often flavoured with miso, and uses several toppings such as sliced pork, chicken, nori, menma (bamboo shoots), and green onions. For this ramen recipe, I skipped the broth, used gluten-free noodles, added plenty of veggies and finished the salad with an incredibly delicious sesame ginger dressing.

Vegan ramen salad with more than just noodles!

Since I love ramen, this salad was a huge hit with me. In this vegan dish, I used baby kale, edamame beans, julienned carrots, water chestnuts, roasted cashews, green onions and plenty of sesame seeds. To bring out the fresh flavours, I added a light dressing made with olive oil, toasted sesame oil, rice vinegar, a hint of garlic and for a touch of sweetness a drizzle of maple syrup. The veggies, noodles and cashews combined with the light dressing ensure to deliver the maximum flavour and texture in a bowl.

So this is definitely not such a boring ramen salad, it is satisfying and, most of all, healthy. I hope you are enjoying my healthy recipes coming your way. Please let me know if you would like to see more soups, stews, breakfast, snacks or salads? And feel free to reach out with questions or concerns regarding my gluten-free recipes or ingredients used in my recipes. I am always happy to help.

If you love ramen soups, you must check out the Easy Thai Cashew Chicken Ramen or our super easy recipe for Vegan Coconut Curry Ramen. I find you can never have enough noodles dishes, why not try something different with a Japanese flair.

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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