I decided to take the salad she had made, and put my own spin on it, by adding a bit of Japanese flair. What I love about any salad is, anything goes! You can add or subtract any items you want, based on what you prefer, or may already have on hand. Chopping all of these items will take you some time- unless you purchase the pre-shredded slaw mixes, carrots, etc for a great time saver. I chose to add salmon because of the protein, nutrition, and flavor that it adds, but you can sub any meat/ seafood, or leave out altogether if you are vegetarian or vegan! Rianna likes salmon, (but not typically in salad), so she wasn't sure about my choice of ingredients! However, she did try it, really liked it, and gave it a solid "thumbs up"- so, I guess I did pretty good!
As you can see, all of the various colors of the veggies make for a beautiful and super healthy salad, and the Wasabi and sesame dressing add intensity of flavor and the right balance to marry all of the ingredients together. **Wasabi is known to be similar to a "hot mustard". It is also called Japanese horseradish, and comes from grating the root of the plant Wasabia Japonica.
You have the crunch of the fresh veggies combined with the tender pieces of salmon, cucumbers, and the delicious crumbles of dry ramen. (You'd think that the pieces of dry ramen might cause some damage to your teeth or mouth, but they soften in the salad, and really add a delicious element of their own!) This makes for an excellent light meal on those hot summer days, and goes with just about anything at a BBQ or potluck. Some other items you could add would be: peppers, mushrooms, water chestnuts, bean shoots or sprouts, toasted almonds or peanuts, chopped nori (seaweed), etc.
This recipe is best made earlier in the day, (or the night before), your meal or event to really develop the flavors, and "wow" your family and friends with a salad they will want seconds and thirds of! Those pesky packets from the ramen noodles were not used in this recipe, so you can either discard them, or save them for something else.
Yield: 10+ servings
Prep time: 20-40min.
1/2 small/med green cabbage (shredded)
1/2 small/ med red cabbage (shredded)
****Or, sub for 1 bag of slaw
2 carrots (I used rainbow carrots for added color) peeled & julienned
3 mini cucumbers (sliced)
2 cups of cooked Mukimame (Edamame that's been removed from pods)
2-3 green onions (sliced on bias)
1 # cooked Salmon (Can use 3- 5oz. pouches)
2 pkg. ramen noodles (any flavor, remove packets, and break apart by hand, or place in large ziploc and use a rolling pin or other heavy item to crush noodles.)
1/2 cup Veg or Canola oil
1 t. Sesame oil
2 t. Black sesame seeds
1 minced garlic clove
1 t. fresh grated ginger
2 t. Wasabi powder
3 T. honey
3 T. Teriyaki sauce
3 T. rice wine vinegar
1/2 t. salt
Juice & zest of 1/2 of a lime
1) In a large salad/ serving bowl, place all veggies, salmon, and crushed ramen noodles.
2) Using a medium sized (8oz +) mason jar, place all dressing ingredients inside jar. Screw on lid, and shake vigorously for at least 30 seconds or more to emulsify ingredients. (Do a quick taste test to make sure it's to your preference, and adjust seasoning if necessary.) Pour dressing over salad, mix well to incorporate dressing, cover tightly, and refrigerate for 2-4 hours prior to serving.