Cooked Ramen Noodle Salad with Kimchi (vegan)

Recipe from From My Bowl

Husband-Tested in Alice’s Kitchen

Make 4 servings

Here’s a quick-to-make dinner for those busy weeknights that is very satisfying.  I added some leftover peas to the salad for a little extra boost of fiber and protein. 

6 ounces ramen noodles (discard the flavor packets)

½ head Napa cabbage, finely chopped (about 6 cups)

2 carrots, peeled and cut into noodles or matchsticks (you could also just use the largest holes on a box grater)

2 scallions, thinly sliced

1 ½ cups kimchi**, roughly chopped

1 clove garlic, minced

2 Tablespoons low-sodium tamari

1 Tablespoon toasted sesame oil or 2 Tablespoons tahini (I used tahini)

½ to 1 cup peas or edamame (optional)

¼ cup toasted sesame seeds

Bring a large pot of water to a boil and cook the ramen noodles according to their package instructions.  Drain and rinse the noodles with cold water, to prevent them from sticking.

In the meantime, prepare the cabbage, carrots, scallions, kimchi, and peas, if using.  Place the garlic, tamari and the sesame oil (or tahini) in a jar with a lid.  Shake vigorously until the ingredients are well incorporated.  Toss the noodles, veggies and dressing in a large bowl until well mixed.  Sprinkle with the toasted sesame seeds and serve.

**Not all kimchi is vegan, so if you wish the dish to be vegan, be sure to read the label. 

Shredded Cabbage and Salmon Salad

Recipe from Everyday Food

Husband-Tested in Alice’s Kitchen

Serves
4-6

Not only is it pretty, but it’s pretty healthful, pretty tasty, and pretty easy to make too.  This slaw dish is what you might make on a weeknight as a complete meal.  For more complex flavors, be sure to try Spicy Ginger Asian Slaw. It’s fabulous enough for company, but it takes more ingredients and a bit longer to make.  You will have enough napa and red cabbage left to make another slaw or to braise with apples or to add to a salad or soup.  You can find all the ingredients at our local community-owned grocery store, Lost River Market & Deli.

1½ cups frozen shelled edamame**

1 teaspoon finely grated lime zest

2 Tablespoons fresh lime juice

1 Tablespoon honey

6 teaspoons soy sauce, divided

1 Tablespoon plus ¼ teaspoon toasted sesame oil, divided

¾ pound center-cut salmon fillet, skin removed

5 teaspoons grated peeled fresh ginger (from a 3-inch piece or from a jar)

¼ head napa cabbage, cored and thinly sliced (4 cups)

½ head red cabbage, cored and thinly sliced (4 cups)

1 small bunch scallions, thinly sliced (¾ cup)

Cook edamame according to package instructions; drain. Heat broiler, with rack in top position. In a small bowl, stir together lime zest, honey, and 2 teaspoons soy sauce. Brush a foil-lined rimmed baking sheet with ¼ teaspoon sesame oil. Add salmon; brush with honey glaze. Broil until salmon is browned and opaque throughout, 6 minutes. Let cool slightly. Meanwhile, in a large bowl, whisk together lime juice, ginger, 4 teaspoons soy sauce, and 1 tablespoon sesame oil. Add cabbages, edamame, and scallions and toss to coat. Flake salmon into salad and toss very gently to combine.

Spicy Gingered Asian Slaw

Recipe from Theresa Drerup-Ofer and Husband-Tested in Alice’s Kitchen

Serves 4-6

Several years ago, Jim and I visited our good friends, Theresa and Kurt, at their beautiful upstate New York home.  Theresa made this delicious slaw for our dinner one evening.  We was so taken with it, I asked her for the recipe.  There is a lot of chopping involved, but you won't be sorry.  This salad is FABULOUS and totally worth the effort.  Serve it for a special dinner with friends. It's especially tasty along side salmon.  The dressing and salad can be prepped in advance and chilled separately. Dress the salad about 10 minutes before serving.  All of the ingredients can be purchased at Lost River Market & Deli.

Dressing:

¼ cup fresh lime juice

¼ cup minced shallots

1 Tablespoon soy sauce

1 ½ Tablespoons minced fresh ginger

1 Tablespoon minced jalapeno pepper

2 teaspoons minced garlic

1 Tablespoon honey

2 teaspoons Thai red curry paste

1 Tablespoon dark sesame oil

½ cup peanut oil

2 teaspoons Kosher salt

⅛ teaspoon freshly ground pepper

Salad:

5 cups finely sliced Napa cabbage (Chinese cabbage)

1 ½ cup julienned or shredded carrots

1 large red pepper, thinly sliced

1 large yellow pepper, thinly sliced

½ cup scallions, sliced (I've made this salad with and without scallions.)

¼ cup chopped cilantro

2 Tablespoons unsalted skinless roasted peanuts, coarsely chopped

1 Tablespoon sesame seeds, toasted*

Blend dressing ingredients well.  About 10 minutes before serving, pour the dressing over the salad and toss.  Allow the salad to absorb the dressing for the 10 minutes, and then serve.

*To toast sesame seeds, place seeds in a dry skillet and put over medium heat.  Watch carefully and stir occasionally until the seeds are toasted. 

Drizzle salmon fillets with peanut oil.  Sprinkle with Kosher salt & freshly ground pepper.
Place under the broiler.  When almost done, spread some sweet chili sauce over the fillets.
Return salmon to the broiler to finish.  Serve along side the slaw.  Wonderful, wonderful!!

Salmon with Braised Napa Cabbage

Recipe from Everyday Food Magazine and Tested in Alice’s Kitchen
Serves 4

When I think of cabbage and bacon, pork usually comes to mind, but this recipe uses healthy salmon. You’ll find ocean caught salmon in the freezer section at Lost River Market & Deli. Napa cabbage, also called Chinese cabbage, is a mild tasting cabbage. It tastes great in stir-fries and soups or raw in slaws and salads. This dish passed the husband taste test and it took no time to make. I used the local bacon from Lost River Market & Deli and froze the unused portion for another time.

Ingredients:
4 slices bacon, cut into 1 inch pieces
1 ½ pounds salmon fillet, cut into 4 pieces
Kosher salt & freshly ground pepper
1 medium Napa cabbage, halved, cored and thinly sliced crosswise
3 Tablespoons white wine vinegar

Directions:
1. In a large, deep skillet with a lid, cook bacon over medium heat until crisp, turning occasionally, about 5-8 minutes. With a slotted spoon, transfer to a paper towel; set aside. Pour off all but 2 Tablespoons fat from the skillet.
2. Raise heat to medium high. Season salmon with salt and pepper. Cook in skillet until browned, 1-2 minutes per side (salmon will finish cooking in step 4.) Remove salmon and set aside.
3. Add as much cabbage to the skillet as will fit: add vinegar. Cover skillet, and cook over medium high, tossing occasionally. (Be sure to check to make sure it doesn’t burn. Add a bit of water, if necessary.) Add the remaining cabbage as there is room, until tender, about 10 minutes. Season with salt and pepper.
4. Stir in bacon and place salmon on top. Cover skillet; cook until salmon is opaque throughout, about 3-5 minutes. Transfer cabbage and bacon onto four plates, placing salmon on top.

Nutritional Information:
per serving: 434 calories; 13.4 grams fat (2.5 grams saturated fat); 39.8 grams protein; 8.3 grams carbs.; 3.7 grams fiber