Serves 1
Directions
- 1Cook ramen noodles in boiling water for a few minutes until soft, then drain.
- 2Transfer noodles to a large bowl, add paprika, oil, sugar, and salt, and mix well.
- 3Spread the noodle mixture onto a baking sheet lined with parchment paper.
- 4Bake at 400F for 20 minutes, then remove and let cool.
- 5Chop the cooled crispy noodles with a knife before adding to the top of the salad.
- 6Add all salad ingredients into a large bowl.
- 7Whisk all dressing ingredients together and dress the salad.
Ingredients
- 2 packages ramen noodle
- 2 tsp smoked paprika
- 3 tbsp oil
- 1 tbsp sugar
- 1 pinch salt
- 1.5 cups shredded green cabbage, shredded
- 1 cup shredded purple cabbage, shredded
- 1/2 cup shredded carrots, shredded
- 2-3 stalks green scallions, diced
- 1 whole cucumber, diced
- 1/2 large red onion, diced
- 1 bunch fresh parsley, chopped
- 1.5 cups chickpeas
- 1 whole salami, diced into small bite size pieces
- 2 large lemon, juiced
- 2 tbsp red wine vinegar
- 1/4 cup silan (date syrup)
- 1.5 tbsp toasted sesame oil
- 3 tbsp sweet teriyaki sauce
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 3 tbsp toasted sesame seeds
Equipment
baking sheetparchment paperbowlknifewhisk
Tips
- The silan (date syrup) can be substituted with honey or maple syrup.
- The finished salad can last in the fridge for 2 weeks if kept tightly sealed.
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