Veggie-loaded slaw with soy vinaigrette and grilled salmon
Veggie-Loaded Slaw with Soy Vinaigrette, Grilled Salmon + Crunchy Ramen
I love a big salad on a hot night and this one has got allll the flavor. This recipe has been floating around in Junior League cookbooks and the like for decades. I’ve tweaked it slightly and added grilled salmon.
XO, km
THE DISH:
Veggie loaded slaw with soy vinaigrette and grilled salmon | serves 6 - 8
THE STUFF:
CRUNCHY RAMEN:
2 Tbsp butter
1 package ramen noodles, broken up (discard the flavor packet)
1/4 cup slivered almonds
2 Tbsp sesame seeds
SOY VINAIGRETTE:
1 Tbsp low-sodium soy sauce
6 Tbsp EVOO
2/3 cup apple cider vinegar
1/4 cup sugar (calm down; just do it)
THE SLAW
4 cups shredded green cabbage
6 scallions, sliced
2 cups snow peas, sliced on bias
2 cups sugar snap peas, sliced on bias
2 cups shredded carrots
1 cup cilantro, roughly chopped
12 oz salmon
Kosher S + P
THE HOW-TO:
Crunchy topping: melt butter over medium heat in skillet. Stirring often, add ramen and toast for 4 minutes, add almonds and toast for 2 minutes, add sesame seeds and toast for 30 seconds. Let cool completely in pan.
Dressing: whisk all ingredients together. Set aside.
Slaw: toss all vegetables together in a big mixing bowl.
Salmon: brush with a couple tablespoons of the vinaigrette and season with S+P. Grill over high heat for about 6 minutes per side. Cut salmon into big chunks.
Assemble: toss slaw with dressing, to taste (you will likely have leftover dressing) and transfer to serving platter. Add salmon chunks and sprinkle generously with crunchy ramen topping.
THE EXTRA:
• makes a TON! Only dress what you think you will eat and then rejoice (and thank me profusely) that you have lunch for the next few days all ready to go!
• salmon is delish but you can also make this with flank steak, shrimp, chicken or tofu.
• other things to add: mint, basil, radish, shredded Brussels sprouts, peppers.