Ingredients
Dressing
- 2 tbsp apple cider vinegar
- 2 tbsp sesame oil
- 1 tbsp gochujang (Korean chili paste)
- 1 tsp shichimi (Japanese seven spice seasoning)
- 1 tsp balsamic vinegar
- 2 tbsp sesame seeds
- 1 tbsp olive oil
- 2 tbsp broth from Ramen Z (reserved from cooked noodles)
Salad
- 1/4 stalk celery, finely chopped
- 1/2 cup carrot, julienned or grated
- 1/4 cup cabbage, shredded
- 1/4 cup red onion, thinly sliced
- 2 packages Ramen Z (flavor of your choice)
Instructions
Prepare the Salad:
- Open the Ramen packages, reserve a 1/4 cup of broth and set the rest aside.
- In a large bowl, combine the cooled noodles with the chopped celery, grated carrot, shredded cabbage, and thinly sliced red onion. Toss everything to combine.
Make the Dressing:
- In a small bowl, whisk together the apple vinegar, sesame oil, gochujang, Japanese spice seasoning, balsamic vinegar, olive oil, and 2 tablespoons of the reserved broth from the Ramen Z.
- Stir in the sesame seeds until well-mixed.
Assemble the Salad:
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
Serve:
- Serve immediately for a refreshing cold dish, or refrigerate for about 30 minutes to let the flavors meld before serving.