Kale and Ramen Salad


By Dane Feldman

Photo by Dane Feldman.

In continuing the unofficial summer salad series, I thought it would be fun to experiment with some themes. A couple years ago, I tried making an Asian coleslaw using dried ramen, but was unhappy with the results. Still, I liked the idea of using ramen in a salad to add an extra crunch factor. It works far better in this kale and cabbage-based salad than it did in my dated—and failed—attempt at Asian coleslaw.

What you’ll need for the Asian sesame dressing:
1/2 cup rice wine vinegar
1/4 cup soy sauce
1/4 cup teriyaki sauce
1/8 cup orange juice
2 tsp sesame seeds, toasted

Combine the ingredients in a bottle and shake well. Refrigerate for 30 minutes before using.

What you’ll need for the salad:
1 cup kale, shredded
1/4 cup cabbage, shredded
1 egg, hard-boiled
1/2 cup ramen, crumbled
1/4 cup Asian sesame dressing

Toss the kale, cabbage, and ramen in a bowl. Add the egg and pour over the dressing to serve.