- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1098
- Total Fat
- 92 g
- Saturated Fat
- 24 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 9 g
- Sugar
- 8 g
- Protein
- 20 g
- Cholesterol
- 83 mg
- Sodium
- 1370 mg
I needed a salad for my ramen shop and this is what I came up—essentially a repurposing of the garnishes for my ramens.
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1098
- Total Fat
- 92 g
- Saturated Fat
- 24 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 9 g
- Sugar
- 8 g
- Protein
- 20 g
- Cholesterol
- 83 mg
- Sodium
- 1370 mg
Ingredients
Dressing:
Croutons:
Furikake:
Salad:
Directions
- Preheat the oven to 325 degrees F.
- For the dressing: Add the mayonnaise, white miso paste, lemon juice, sesame oil and 1/4 cup water to a blender. Blend until smooth. Taste and adjust the seasoning if needed.
- For the croutons: Toss the bao bun cubes in the butter and garlic salt on a baking sheet and roast, checking often so it does not burn, about 20 minutes.
- For the furikake: Add the sunflower seeds and white and black sesame seeds to a large saute pan over medium heat. Toast until slightly browned, then add the nori. Stir to combine, then immediately pour into a bowl. Stir in the fried garlic and salt, to taste.
- For the salad: Add the salad greens to a bowl. Top with the furikake and croutons. Toss with the dressing and bonito flakes just before serving.
Cook’s Note
An air fryer is a great way to toast sesame seeds if you don’t have toasted seeds readily available. The dressing recipe is built to be scaled but makes approximately 3 cups, which can be stored in a tightly sealed container in the refrigerator for up to 1 week.
