Dalia’s Cool & Crunchy Ramen Salad
By Dalia Colón
Serves 6 to 8
Ingredients:
2 3-ounce bags ramen noodles (you just need the noodles, not the flavor packet)
6 cups vegetables, such as bok choy, mustard greens, cabbage, broccoli and shredded carrots
1 cup roasted unsalted sunflower seed kernels
1 cup unsalted sliced almonds
5 stalks of scallions, sliced
¾ cup extra-virgin olive oil
½ cup fresh lemon and/or lime juice
½ cup raw honey
½ teaspoon salt
How to Prepare:
1. Put the ramen in a sealable plastic bag and use a rolling pin or mallet to smash the noodles. This is a fun task for kids or yourself—whoever needs to let out some aggression.
2. In a large bowl, mix the veggies, sunflower seeds, almonds and scallions.
3. In a medium bowl, whisk together the oil, lemon or lime juice, honey and salt. Pour over the veggies. Toss until the veggies are coated in the dressing.
4. Cover with plastic wrap and refrigerate for at least 1 hour. Serve cold or at room temperature.
This recipe was adapted from Dalia’s forthcoming book, The Florida Vegetarian Cookbook, coming in 2024 from University Press of Florida.
Photo courtesy of Chip Weiner