Asian Ramen Salad

Ramen has been all the frenzy recently.
First it came through as the most evil food that includes all sorts of chemicals that will kill you.. Now that the bad reputation is gone though it has somehow become celebrity/hipster food.

For me, Ramen was never an area of interest. I know for sure I hate the taste of the mixture that comes with it, as well as its texture when it is swimming into this broth-like liquid. I did though work with it and tweaked it a little into several quick-fix meals, until my mom mentioned a salad her friend made to a potluck.

With the initial concept in view, I created this salad deviating completely yet still similar to the original 🙂

The ingredients needed are as follows:


  • 1 small or half a medium sized cabbage
  • 1 pack of Ramen
  • 1/2 tsp garlic powder
  • 1/2 tsp ginger powder
  • 2+ tablespoons honey (depending on how sweet you prefer your salad)
  • apple cider vinegar (approx. 4 tablespoons that are reduced later)
  • sesame oil (1 tbsp for the dressing, 1 tbsp for cooking the ramen)
  • 2 tsp+ soy sauce
  • 1/2 tsp dijon mustard
  • 125 gm cashews
  • 1.5 tbsp sesame

Step one: Marination:
Cabbage is really crunchy and full of flavor. For this kind of salad you sort of want to retain these qualities but dim them out  a little. That’s why you will marinate the finely sliced cabbage in all of the vinegar. I let it marinate around 4 hours.

Step two: Cook the Ramen:
There’s two ways to approach this: One is to fry it up a little until golden then add the boiling water and keep cooking it until all of the water evaporates and the Ramen has cooked through.
The second option is to first cook the Ramen through in water and then fry it up in the sesame oil until crunchy.

As soon as your Ramen is cooked, remove the cabbage into your mixing bowl and throw away 3/4 of the vinegar involved in the Marination, then add the Ramen to the cabbage and set aside.

Step three: The dressing:


Add the honey, ginger and garlic powder and the Dijon mustard (I know this is super far from Asian cooking, but it somehow binds the dressing together in a way that I really needed to add it)… just think of it as fusion 🙂
Mix all those with the sesame oil and soy sauce and add to the cabbage and ramen already marinated in vinegar.

Step four: Roasting cashews and sesame


My preferred method of roasting nuts and seeds is in a dry pan. In the case of sesame, roast on a low heat until golden brown, flipping occasionally.

once done, remove from the heat and add the cashews off heat… The reason why is because I am already using salted and roasted cashews, so we only need the gentle heat to bring out their flavors without burning them. If you get hold of raw cashews, do roast them through, though.

Now add to the salad, mix it well and serve 🙂




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