I just had a salad like this at a potluck two weeks ago, and couldn’t wait to re-create it. I’m certain it didn’t have hemp oil in the dressing, but I thought the nutty, “green” flavor would work. If you’re not a fan of hemp oil, or can’t find it, you could substitute olive or canola. (I special-ordered mine through Common Ground, and it’s available on Amazon.com.)
Did you know that hemp seeds and oil contain an ideal blend of omega-3 and omega-6 fatty acids? The protein and healthy fats provided by the variety of nuts, seeds, and nut oils make this a hearty main dish salad.
If you need help crushing the noodles, recruit the nearest 6-year-old. Have him squish the unopened ramen packets, but beware – if squeezed hard enough, they can explode.
Confetti Ramen Slaw with Hemp Dressing
2 (3 ounce) packages ramen noodles, any flavor (discard packets)
4 cups napa cabbage, finely shredded
2 cups purple cabbage, finely shredded
1 carrot, shredded
1/2 red bell pepper, seeded and diced
4 green onions (white and green parts), sliced
1/2 cup cilantro, chopped
1/2 cup slivered almonds, toasted (see note below)
1/2 cup sunflower seeds
1/4 cup brown rice syrup
1/3 cup seasoned rice vinegar (or add a pinch of salt if using unseasoned)
1/4 cup hemp oil
1 tsp sesame oil
freshly ground black pepper and salt, to taste
Combine all salad ingredients (ramen, vegetables, nuts, and seeds) in a large bowl. In a glass measuring cup or bowl, whisk together brown rice syrup and vinegar until combined. Drizzle in oils and whisk until combined. Season with salt and pepper to taste.
Dress salad just before serving in order to keep the ramen noodles crunchy.
* Note: To toast nuts, place in a dry skillet over medium heat until golden brown. Rotate frequently for even browning. Watch them carefully, as they go from toasty to burn-y in a hurry.