Tahini Ramen Salad

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Tahini Ramen Salad

A breeze to make on busy weeknights, this fresh, colorful ramen salad is equally tasty at room temperature or chilled — which means it’s particularly picnic-friendly. Chickpeas add creamy texture, contrasting the crisp bite of vibrant veggies. Use your favorite combination: Yellow bell peppers, cucumbers, snap peas, radishes, celery, asparagus and cabbage are all great options. You can make the salad an hour ahead and let the savory tahini-garlic sauce soak into the noodles (at room temperature); just give it a quick toss before serving so that everything is evenly coated in the luscious sauce. If chilled, pull the salad from the refrigerator 10 minutes before serving to allow the sauce to soften, then give it a nice mix.

Rating

Ingredients

  • 12ounces dry ramen noodles (or four 3-ounce individual packages, seasoning packets discarded or reserved for another use)
  • 6tablespoons tahini
  • 6tablespoons extra-virgin olive oil
  • 1/4cup distilled white vinegar
  • 2tablespoons minced ginger
  • 2tablespoons sweet miso
  • 1tablespoon minced garlic
  • Kosher salt and black pepper
  • 1(15-ounce) can chickpeas, rinsed
  • 4cups thinly sliced vegetables (such as yellow bell pepper, cucumbers, radishes and snap peas)
  • 1/2cup thinly sliced scallions
Set base servings to enable scaling:

Directions

In a medium pot of boiling water, cook the ramen noodles according to package directions until al dente. Drain, rinse under cold water until cool, then drain well; transfer to a large bowl.

In a small bowl, combine tahini, oil, vinegar, ginger, miso, garlic and 1/4 cup of water. Season with salt and pepper and whisk until smooth.

Add 1/2 cup of the dressing to the noodles, season and toss to coat. Add chickpeas, sliced vegetables, scallions and remaining dressing; season and toss to coat. Serve at room temperature or chilled.

Nutrition

Info
Trans Fat: 0 gramsFat: 51 gramsCalories: 932Saturated Fat: 12 gramsUnsaturated Fat: 36 gramsSodium: 2233 milligramsSugar: 7 gramsFiber: 16 gramsCarbohydrate: 97 gramsProtein: 25 grams
Salads

Source: https://cooking.nytimes.com/recipes/1024037-tahini-ramen-salad