Author Notes
Inspired by Teppan-style Japanese steakhouse salad dressing, this salad is fast and easy and you will have leftover dressing to use later! This is also a great entree, just grill a fillet, tofu, or some chicken and top with a bit more dressing to make a full meal! Might even be tastier if made the night before and chilled! —Alexandra V. Jones
Ingredients
- Dressing
-
1/2 cup
Canola or mild tasting oil
-
1/4 cup
soy sauce
-
1/4 cup
seasoned rice vinegar (contains sugar and a few other things also called sushi vinegar)
-
1 1/2
inch piece, fresh ginger, peeled, chopped.
-
2
carrot, peeled, diced.
-
6
green onions, green and white parts, chopped.
- Noodles and toppings
-
3
Bricks dried ramen (Top ramen style, throw out silver packets you won't need them)
-
2 cups
spring mix or lettuce of choice chopped in bite sized pieces (Iceberg is delicious with this)
-
cracked pepper to taste.
-
1 tablespoon
sesame seeds.
Directions
-
In a blender or processor, blend all the dressing ingredients until creamy. Makes two cups of dressing, you will have some left over, keeps well for up to two weeks in fridge.
-
2 cups spring mix or lettuce of choice, iceberg is even great.
Cook noodles in boiling water for 2-3 minutes, drain. Put noodles in a large bowl and pour in half the dressing, add lettuce, combine gently. Top with sesame seeds and pepper.
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