Salad Ramen

ramen salad healthyish rice vinegar olive oil lime juice soy sauce sesame seed red pepper sesame oil squash radish carrot green onion scallion cabbage lettuce cucumber

Ingredients

¼ cup seasoned rice vinegar

2 Tbsp. extra-virgin olive oil

2 Tbsp. fresh lime juice

2 Tbsp. soy sauce

1 Tbsp. toasted sesame seeds

½ tsp. crushed red pepper flakes (preferably a seedless type, such as Aleppo-style or gochugaru)

½ tsp. toasted sesame oil

10 oz. fresh or 6 oz. dried ramen noodles

Kosher salt

2–3 cups shredded or shaved vegetables, such as summer squash, radishes, carrots, scallions, cabbage, lettuce, and/or cucumbers

Method

Stir vinegar, oil, lime juice, soy sauce, sesame seeds, red pepper flakes, and sesame oil in a small bowl.

Cook noodles in a medium pot of boiling salted water, stirring occasionally, until just al dente. Drain and rinse under cold water to stop the cooking. Transfer to a medium bowl, then toss with half of dressing.

Divide noodles between bowls. Top with your choice of vegetables. Drizzle with remaining dressing.