Cold Miso Ramen Salad

Yields 4 Servings


 

Ingredients

For the dressing:

  • ¼ c. rice vinegar
  • ¼ c. olive or vegetable oil
  • 2 tbsp. white miso
  • 1 ramen seasoning packet
  • 1 tbsp. toasted sesame oil
  • 1 tbsp. toasted sesame seeds

For the salad:

  • 2 packages Koyo Seaweed Ramen, seasoning packets reserved
  • 1 medium cucumber, cut into thin ribbons with a vegetable peeler
  • 1 large carrot, peeled and cut into thin ribbons with a vegetable peeler
  • 1 large avocado, pitted and thinly sliced
  • ½ c. toasted almonds, roughly chopped
  • Furikake to taste

    Preparation Instructions

    1. In a large bowl whisk together vinegar, oil, miso, ramen seasoning, sesame oil, and sesame seeds.
    2. In a large saucepan bring 2⅔ cups water to a boil. Add ramen noodles and cook, stirring occasionally, for 4 minutes. Drain well and rinse under cold water until completely cooled.
    3. Add noodles to dressing in bowl and toss to coat. Add cucumber and carrot and toss. Divide noodles between serving bowls and top with avocado slices and furikake.
      Recipe by Koyo

    Recipe by Koyo