Toast Ramen Noodles for Ridiculous Crunch in Every Salad
More than half of the food the average Trinbagonian eats is imported. This should come as no surprise since our twin isle’s annual food import bill is approximately $6 billion. By purchasing local, you funnel money back into our community and support its growth and sustainability for future generations. Our weekly column “In Season” features a sweet and savoury recipe for one readily-available ingredient, so you can take advantage of the vibrant bounty from farmers’ markets, local farm stands, and your own yard.
Broccoli is a member of the cruciferous vegetable family, along with cauliflower, Brussels sprouts and cabbage. It’s a mean, green fighting machine packed with folate and Vitamins K and C, which builds collagen to form tissue and bones and help heal wounds. Actually, one cup of cooked broccoli offers as much vitamin C as an orange. Both cooked and raw, broccoli is extremely versatile and can be served as a side or the star. Remember that face you made when you were a child and your mom served you broccoli? Well, you’ll have no trouble eating your vegetables—these recipes will change that.
BROCCOLI ASIAN SLAW
This broccoli stem salad supports no food waste. Fresh, crunchy and bursting with flavour, this is quite literally the best way to have a salad for dinner. It deliciously utilises a part of the vegetable that’s often otherwise discarded. Why? The stalk’s mild flavour and crisp, juicy centre makes it stand out over florets. If that’s not enough to make you drool, ramen noodles are toasted raw in the oven and tossed into the salad for added (incredible) crunch.
Yields: 6 Servings
Cook Time: 40 mins
INGREDIENTS
- 1 pack instant ramen noodles, any flavour
- 1 broccoli stem, peeled
- 1⁄2 small red cabbage
- 1 carrot, peeled
- 1 green apple, peeled
- For the dressing:
- 2 tablespoons mayonnaise
- 3 tablespoons plain yogurt
- 1 tablespoon red wine, or rice vinegar
- 1/2 teaspoon sugar
- 1 clove garlic, grated
- Salt and pepper to taste
DIRECTIONS
- Preheat oven to 400°F.
- Crumble the noodles into small bite- sized pieces and place on a non-greased baking sheet. Toast for 10 to 12 minutes until golden brown.
- In a small bowl, mix dressing ingredients until well combined.
- On a cutting board, slice or shred the apple, broccoli stem, carrots and cabbage into thin strips and place in a large mixing bowl.
- Pour the dressing over the chopped vegetables and mix until well combined. Top with the toasted ramen bits and serve immediately, or cover and chill until ready to serve.
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