Sweet and Spicy Ramen Salad

Ingredients

Salad:

• 2 cups coleslaw mix

• 1 block instant ramen, noodles only, lightly crushed into chunks (reserve about 1/4 cup for topping; discard seasoning packet)

• 1 Tb neutral oil (for cooking)

Sauce:

• 1/2 Tb fresh ginger root, peeled and finely grated

• 2 large cloves garlic, minced

• 2 Tb low-sodium soy sauce

• Juice of 1/2 small lime

• 2 tsp honey

• 1 tsp sriracha

• 1 tsp chili crisp

• 1/2 tsp toasted sesame oil

• 1 tsp rice vinegar

• 3 Tb water (plus more as needed)

• 1 bundle green onions, thinly sliced, whites and greens separated

Instructions

1. In a small bowl, whisk together the ginger, garlic, soy sauce, lime juice, honey, sriracha, chili crisp, sesame oil, rice vinegar, and water.

2. Heat the neutral oil in a large nonstick pan over medium-high heat. Add the white parts of the green onions and cook for 1–2 minutes, stirring, until fragrant and slightly softened.

3. Pour the sauce mixture into the pan. Cook for 30–60 seconds, stirring, until the ginger and garlic are fragrant and the sauce begins to bubble.

4. Add about 3/4 of the crushed ramen noodles to the pan. Stir and cook for 1–2 minutes until the noodles begin to soften. Add 1–2 more tablespoons of water if needed to help them soften fully.

5. Add the coleslaw mix. Toss and cook for another 2–3 minutes, or until the cabbage is wilted but still slightly crisp and the noodles are cooked through. Taste and adjust: more soy for salt, lime for brightness, honey for sweetness, or chili crisp/sriracha for heat.

6. Remove from heat. Top with the reserved crunchy ramen pieces and the green parts of the green onions. Serve immediately.

1 Serving