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Crunchy Ramen Sprout Salad (pareve)

Eileen Gold | Not Listed

1 (3-ounce) package pareve chicken flavor ramen noodle soup mix

1/4 cup vegetable oil

1 1/2 tablespoons rice wine vinegar

1 tablespoon sesame oil

1 teaspoon chili oil

1 (3.2-ounce) package enoki mushrooms 2 carrots, scraped and shredded

1 cucumber, peeled, seeded, and chopped

1/2 cup bean sprouts

1/4 pound fresh snow pea pods, cut into thin strips

1 avocado, peeled and chopped

4 leaves radicchio or red cabbage

1/4 cup sesame seeds, toasted


Place noodles in a 9-inch square pan; discard the soup packet. Bake at 375 for 7 minutes or until browned, stirring twice. Cool. In a bowl combine the oil, rice wine vinegar, sesame oil and chili oil. Whisk together and set aside. In a large bowl combine half of the noodles, mushrooms, carrots, cucumber, bean sprouts, snow pea pods and avocado. Pour the Add dressing and toss gently to combine. Place the radicchio on 4 individual serving plates. Spoon the salad evenly on the radicchio. Sprinkle the top of the salad with the remaining noodles and sesame seeds and serve.