just a smidgen

East Meets West Stacked Strawberry Ramen Salad

IMG_4914fgI have a guilty addiction to ramen.. not just ramen simmered in broth
but the crunched up uncooked, ramen that comes straight out of a bright red cello package.
{ Sapporo Ichi Ban }

When I read the ingredients for the Atco Blue Flame Kitchen Strawberry Salad in the morning paper, I recognized some ingredients from my favorite ramen “Number One” Salad.  One thing led to another and our family has a new favorite salad that will gently ease us into autumn:

East Meets West Stacked Strawberry Salad

With every bite, the sweet nibble of a plump strawberry comingles with the surprising heat from red pepper flakes.
Thick Tamari is pleasantly paired with Chinese Five-Spice for that distinctively eastern infusion of flavor.

Hint: If you’ve never acquainted yourself with Tamari you should. She’s naturally brewed from soybeans and thus is a more complex, smoother, and less salty cousin to the more commonly used soy sauce. If you’ve gone Gluten-Free, check the label, many bottles of Tamari are also completely gluten/wheat-free. I don’t think I’ll ever buy soy sauce again!

East Meets West Stacked Strawberry Ramen Salad

IMG_4920 fg

East Meets West Stacked Strawberry Ramen Salad
  • 2 tbsp rice vinegar
  • 1 tbsp Tamari
  • 1 tbsp oil
  • 1 tbsp sesame oil
  • 1/4 tsp Chinese Five-Spice powder
  • 1/4 tsp red pepper flakes
  • 1 clove garlic crushed
  • 1/2 package coleslaw blend (pkg green, red cabbage with carrot julienne)
  • 2-3 generous handfuls baby spinach
  • 1 cup strawberries, sliced
  • 1/2 cup toasted almonds
  • 1/2 package dried ramen, broken (Ichi Ban)
  • 2 green onions, chopped (optional)
  1. In a small measuring cup whisk together the dressing ingredients from rice vinegar to the clove of garlic. Pour into a pretty salad dressing jar.
  2. In a salad bowl, toss the coleslaw with the baby spinach together, then stack or layer the remaining ingredients, in order, on top of the coleslaw and spinach mixture. Quantities of the salad ingredients can be adjusted for the number of people you are serving.
  3. Serve with the dressing on the side and drizzle over just after plating. This keeps the ramen noodles from becoming soggy.

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