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.
Hack blogger, Ogden UT, born cook who moved to Portland, OR in 2011. Has never met a Vietnamese noodle soup or spring roll she did not like.
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