Japanese Noodle Salad
A Japanese inspired salad choked full of wonderful veggies!
Servings: 4 -6
Ingredients
Dressing
- Ichiban seasoning the little pouch found in the package with the noodles
- 1/2 cup canola oil
- 1 tsp. garlic paste
- 2 Tbsp. rice wine vinegar
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. sesame oil
- 1 Tbsp. ginger paste
- 2 Tbsp. honey
- 1 Tbsp. soy sauce
Salad
- 1 small cabbage sliced thinly
- 2 Tbsp. black sesame seeds
- 100 gm. pkg. slivered almonds
- 16 oz. pkg. edamane cooked and shelled
- 3 cups baby kale
- 1 red pepper sliced
- 1/2 cup cilantro chopped
- 3 green onions sliced
- 1 pkg. Ichiban noodles crumbled
Instructions
- Whisk all the dressing ingredients together and then slowly add the oil while whisking until incorporated. Toss all the salad ingredients together and add the dressing and again toss well. You can make the salad and dressing separate and about 1/2 hour prior to serving toss.