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Crispy Noodle Salami Crunch Salad

Serves 1
facebook.com

Crispy Noodle Salami Crunch Salad

facebook.com
Serves 1

Directions

  1. 1Cook ramen noodles in boiling water for a few minutes until soft, then drain.
  2. 2Transfer noodles to a large bowl, add paprika, oil, sugar, and salt, and mix well.
  3. 3Spread the noodle mixture onto a baking sheet lined with parchment paper.
  4. 4Bake at 400F for 20 minutes, then remove and let cool.
  5. 5Chop the cooled crispy noodles with a knife before adding to the top of the salad.
  6. 6Add all salad ingredients into a large bowl.
  7. 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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