This Crab Ramen Tahini salad isn’t your typical dorm room recipe. This delicious salad is meant to be made in a real kitchen and offers exotic flavor that will keep you making it again and again.
Dressing
2 tablespoons tahini
1/2 cup light soy sauce
1/4 cup rice vinegar
1/4 cup brown sugar, packed
2 seasoning packets from the ramen noodle packages
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/2 cup toasted sesame oil
1/4 cup canola oil
Salad
2 (3-ounce) packages shrimp-flavored ramen noodles, uncooked, crushed
1 (16-ounce) package cole slaw mix
1 small red bell pepper, julienned
1/2 cup thinly sliced scallions
1 (8-ounce) package imitation crab meat, diced
1/4 cup sliced almonds
In a small bowl, combine the dressing ingredients in a bowl; whisk to combine.
In a large salad bowl, toss the ramen noodles, coleslaw mix, red pepper and scallions. Top with imitation crab meat. Drizzle with dressing.
Garnish with sliced almonds. Serve immediately or refrigerate.
6 to 8 servings
is the 1/2 cup of sesame oil a misprint. That stuff is awful expensive to use that much. I thought it was used for flavoring.