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With a creamy garlic lemon sauce, curly ramen noodles, lacinato kale, dill and roasted maitake mushrooms, this salad makes for a delicious light meal.

Kale and Maitake Ramen Salad

With a curly tangle of ramen noodles intertwined with crisp maitake mushrooms and verdant lacinato kale, this vegetarian ramen salad is the perfect dish for a hot summer day.
Course Salad, Sides
Cuisine Japanese
Level Beginner
Main Ingredient Mushrooms, Noodles
Diet Low Sugar, Low-Fat, Pescatarian, Vegetarian
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings 2 servings
Calories 521 kcal

Ingredients

for roasted maitake

  • 120 grams maitake mushrooms
  • 1 tablespoon olive oil
  • salt to taste
  • pepper to taste

for yogurt dressing

  • 1/4 cup plain yogurt
  • 1 tablespoon lemon juice
  • 1/4 teaspoon grated garlic
  • 1/2 teaspoon salt
  • 1/2 lemon zested
  • 1 teaspoon honey
  • 1/4 teaspoon black pepper

for salad

Instructions

  1. Split the maitake mushrooms up into clumps about the same size and put them in a bowl. Drizzle with olive oil and then sprinkle with salt and pepper. Toss to coat evenly.
    Maitake mushrooms tossed with olive oil, salt and pepper, ready to be roasted.
  2. Roast the mushrooms in a toaster oven set to broil until the edges of the mushrooms are browned and slightly crisp.
  3. Make the dressing by whisking together the yogurt, lemon juice, garlic, salt, lemon zest, honey and black pepper.
  4. Prepare the kale by removing the tough center stem and slicing the leaves into 1/4-inch wide ribbons. Pluck the dill from its stems and add them to a bowl with the kale.
    Fresh kale and dill for ramen salad.
  5. Boil the ramen according to the package directions. Drain and run the noodles under cold water until they are chilled.
  6. Add the cooked ramen to the kale and pour over the dressing. Toss to coat evenly and serve, topped with the roasted maitake mushrooms.
    Kale, dill and ramen tossed with lemon yogurt sauce.
Nutrition Facts
Kale and Maitake Ramen Salad
Amount Per Serving
Calories 521 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 8g40%
Cholesterol 3mg1%
Sodium 2451mg102%
Potassium 614mg18%
Carbohydrates 68g23%
Fiber 3g12%
Sugar 6g7%
Protein 13g26%
Vitamin A 3000IU60%
Vitamin C 39.9mg48%
Calcium 110mg11%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.