Salmon and Cabbage Slaw Noodle Salad with Sesame Ginger Dressing
Recipe by https://wwlprogram.com , adapted to the portions designated in your Partake meal-plan.
There is something so satisfying about a cold noodle salad during the warmer months. Combine the convenience of ramen noodles with the delicious long-lasting crunch of cabbage slaw and the creamy zing of this sesame ginger dressing and you've got a winner!
About the noodles:
While ramen noodles are most convenient (you really can't beat a 3 minute cook time), you can swap for your noodles of choice: Spaghetti (thin or normal would hold up well), or rice noodles.
Storage and Reheating Notes
This dish lasts in the fridge for up to 4 days. I recommend storing the salmon on the side if you plan on reheating it. Reheat the salmon in the microwave or on the stove. I promise it won't smell as long as you've cooked it properly (not overcooked)! This meal is not freezer friendly. Happy prepping!
Prep Time: 5 minutes
Cook time: 15 minutes
Yield: 4 servings
Ingredients:
- 12 oz salmon (start with 2 large filets of 6 oz each, and cut each one in half)
- Cooking spray
- Salt and pepper, to taste
- 2 packages of ramen noodles
- 12 to 14 oz package of shredded cabbage, or cabbage slaw mix (without the dressing)
- 1/2 cup cilantro (fresh)
- 3 cloves garlic
- 1 inch of fresh ginger root (or 1-2 tsp ginger paste)
- 1 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar (if you don't have this, use apple cider vinegar)
- 1 tsp sesame oil
- 1 tbsp honey
- 1 tbsp olive oil
- 2 tbsp tahini (or nut butter, if you prefer)
- 1 tbsp hoisin sauce
Instructions:
To Prep:
--
1. Cut each large salmon filet in half, so that you have 4 filets (3 oz each).
2. Discard the seasoning packets from the packages of ramen noodles. Then roughly break the noodle blocks up into large pieces.
3. Get your veggies prepared: chop the cilantro roughly, mince the garlic, and mince the fresh ginger root if using.
To Cook:
--
1. Preheat the oven to 375 F (190 C). Pat your salmon filets dry. Spray a baking sheet with cooking spray. Season your filets with salt and pepper to taste. Bake for 12-15 min, depending on thickness.
2. While your salmon bakes, boil the ramen noodles. Drain and rinse under cold water to stop the cooking. Toss with the cabbage slaw and cilantro and set aside.
3. Prepare the dressing. Combine the garlic, ginger, soy sauce, rice vinegar, sesame oil, honey, olive oil, tahini, and hoisin in a bowl, mason jar, or food processor. Stir/shake/pulse until combined and smooth. Add the dressing to the salad and mix well until everything is evenly coated.
4. Time to assemble! Each serving gets 1 salmon filet and 1/4 of the salad mixture. Fully cool and store any unneeded portions in lidded containers in the refrigerator for up to 4 days. Store the salmon separately if you plan on reheating it, but this meal is excellent cold.
Web-search for " Salmon and Cabbage Slaw Noodle Salad with Sesame Ginger Dressing Workweek Lunch " to view original recipe, photos, and more information. Please note that the original recipe may not match your designated portions, and differs from the recipe above.
May 31, 2023
There is something so satisfying about a cold noodle salad during the warmer months. Combine the convenience of ramen noodles with the delicious long-lasting crunch of cabbage slaw and the creamy zing of this sesame ginger dressing and you've got a winner! About the noodles:
While ramen noodles are most convenient (you really can't beat a 3 minute cook time), you can swap for your noodles of choice: Spaghetti (thin or normal would hold up well), or rice noodles.
Storage and Reheating Notes
This dish lasts in the fridge for up to 4 days. I recommend storing the salmon on the side if you plan on reheating it. Reheat the salmon in the microwave or on the stove. I promise it won't smell as long as you've cooked it properly (not overcooked)! This meal is not freezer friendly. Happy prepping!
Prep Time: 5 minutes
Cook time: 15 minutes
Yield: 4 servings
Nutrition facts:
534 calories
27 g protein
534 calories
27 g protein
Ingredients:
- 12 oz salmon (start with 2 large filets of 6 oz each, and cut each one in half)
- Cooking spray
- Salt and pepper, to taste
- 2 packages of ramen noodles
- 12 to 14 oz package of shredded cabbage, or cabbage slaw mix (without the dressing)
- 1/2 cup cilantro (fresh)
- 3 cloves garlic
- 1 inch of fresh ginger root (or 1-2 tsp ginger paste)
- 1 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar (if you don't have this, use apple cider vinegar)
- 1 tsp sesame oil
- 1 tbsp honey
- 1 tbsp olive oil
- 2 tbsp tahini (or nut butter, if you prefer)
- 1 tbsp hoisin sauce
Instructions:
To Prep:
--
1. Cut each large salmon filet in half, so that you have 4 filets (3 oz each).
2. Discard the seasoning packets from the packages of ramen noodles. Then roughly break the noodle blocks up into large pieces.
3. Get your veggies prepared: chop the cilantro roughly, mince the garlic, and mince the fresh ginger root if using.
To Cook:
--
1. Preheat the oven to 375 F (190 C). Pat your salmon filets dry. Spray a baking sheet with cooking spray. Season your filets with salt and pepper to taste. Bake for 12-15 min, depending on thickness.
2. While your salmon bakes, boil the ramen noodles. Drain and rinse under cold water to stop the cooking. Toss with the cabbage slaw and cilantro and set aside.
3. Prepare the dressing. Combine the garlic, ginger, soy sauce, rice vinegar, sesame oil, honey, olive oil, tahini, and hoisin in a bowl, mason jar, or food processor. Stir/shake/pulse until combined and smooth. Add the dressing to the salad and mix well until everything is evenly coated.
4. Time to assemble! Each serving gets 1 salmon filet and 1/4 of the salad mixture. Fully cool and store any unneeded portions in lidded containers in the refrigerator for up to 4 days. Store the salmon separately if you plan on reheating it, but this meal is excellent cold.
Web-search for " Salmon and Cabbage Slaw Noodle Salad with Sesame Ginger Dressing Workweek Lunch " to view original recipe, photos, and more information. Please note that the original recipe may not match your designated portions, and differs from the recipe above.
May 31, 2023
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