A long time ago, I picked up a supermarket’s “Shoppers Fave Recipes” cookbook; and it had a really kinda cool ramen salad with a soy sauce dressing.
It was, in fact, a really great salad, and dressing, except that I cut waaay back on the sugar called for.
I have also, now, switched to lower sodium Tamari, which is a gluten-free replacement for soy sauce, an important thing to consider for family and friends.
INGREDIENTS
•Tamari Dressing:
•1 cup veggie oil
•1/4 cup rice vinegar
•1/2 cup sugar
•2 tbsp lower sodium Tamari
Salad:
•1 bag coleslaw mix
•1/2 red onion, chopped
•Scallions, sliced
•Fresh asparagus, sliced
Optional:
•Crushed ramen noodles
•Sesame Seeds
Whisk the dressing ingredients together until emulsified – an immersion blender works a treat for this.
Add the salad ingredients to a large bowl and toss with the dressing.
Cover and chill for an hour before serving.
Note: this salad is pretty good even after resting overnight.
Also, like the Asparagus Ceviche, you do not need to blanch or otherwise cook the asparagus befire adding it to the salad.