Cilantro Pesto Ramen Salad

Cilantro Pesto Ramen Salad

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Cilantro Pesto Ramen Salad

4 servings


For Cilantro Pesto:
2 lightly-packed cups chopped cilantro leaves and stems
½ cup toasted cashews
2 tablespoons white miso
2 garlic cloves, chopped
Seasoning packets from 2 Koyo Asian Vegetable Ramen packages
½ cup preferred vegetable oil
2 teaspoons toasted sesame oil

For Salad:
3 packages Koyo Asian Vegetable Ramen
2 cups bite-sized broccoli florets
2 ears corn, kernels cut from the cobs
1 red bell pepper, seeded and cut into thin strips
2 large carrots, peeled and cut into matchsticks
2 tablespoons sesame seeds


  1. In a food processor combine cilantro, cashews, miso, garlic, and ramen seasoning packets. Pulse until everything is finely ground. With machine running, add vegetable and sesame oils in a thin stream until combined.
  2. Bring a large saucepan of water to a boil. Add ramen noodles and cook 2 minutes. Add broccoli florets and cook 2 minutes more. Drain well, and rinse under cold water. Drain again.
  3. In a large bowl toss ramen noodles and broccoli with corn, bell pepper, carrots, and pesto. Sprinkle with sesame seeds.