Ichiban Salad

This is one of my mom’s favorite salads and it is weird to think it has taken me this long to make it! Super simple and the perfect side dish for an Asian inspired meal.

Prep Time: 15-20 minutes

Salad Ingredients

  • 1 Package of dry Ichiban (Make sure it is a good quality brand)

  • 3 Cups of Shredded Cabbage or Coleslaw Mix

  • 3/4 Cup Red Onion, sliced

  • 1/2 Cup Carrots, shredded

  • 1/4 Cup Sesame Seeds

Dressing Ingredients

  • 1/4 Cup Rice Vinegar

  • 2-3 Tbsp. Vegetable Oil

  • 1 Tbsp. Sesame Oil

  • 1 Tbsp. EVOO Japanese Roasted Sesame Oil

  • 3/4 Packet of Seasoning Packet from the Ichiban

Directions

  • Combine all dressing ingredients together in a small mason jar, tighten the lid and shake well. Allow to sit in the fridge at least 1 hour.

  • Crumble 3/4 of the dry Ichiban noodles onto a baking sheet and sprinkle with the sesame seeds. Broil on LO until just slightly turning golden colored. Remove from oven and allow to cool.

  • Combine all the remaining salad ingredients together, add the cooled roasted ichiban noodles then drizzle with shaken dressing. Add about 1/2 of the dressing to start, mix well and add additional dressing as desired.

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