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A better, healthy version of the classic crunchy Ramen Salad made with fresh ingredients. Cabbage coleslaw makes it quick and easy. A potluck favorite!
Ingredients
FOR THE SALAD:
1 package ramen noodles — (3 ounces)
2/3 cup sliced almonds
2 tablespoons sesame seeds
1 bag coleslaw mix — (16 ounces)
1 1/2 cups shelled frozen edamame — thawed
1 cup shredded carrots
4 scallions — thinly sliced (both white and green parts)
1/2 cup canned mandarin orange segments in light syrup — rinsed and drained
FOR THE DRESSING:
1/4 cup rice vinegar
3 tablespoons extra-virgin olive oil
2 tablespoons honey — substitute agave if vegan
1 tablespoon low-sodium soy sauce
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Instructions
Place a rack in the center of your oven and preheat the oven to 425 degrees F. Crumble the ramen noodles onto a baking sheet and spread them in a single layer along with the almonds. Bake for 5 minutes, remove from the oven, add the sesame seeds, and toss, then bake for 1 to 3 additional minutes until fragrant and golden. Watch closely so that the mixture does not burn. Set aside.
In a small bowl, briskly stir together all of the dressing ingredients: rice vinegar, olive oil, honey, soy sauce, salt, and pepper. (Alternatively, you can shake them together in a mason jar with a tight-fitting lid.)
In a serving bowl, toss together the coleslaw, edamame, carrots, scallions, and toasted ramen and almonds. Drizzle the dressing over the top, then toss again to combine. Sprinkle the oranges over the top, then refrigerate until ready to serve.
Recipe Notes
Leftover Asian Ramen Salad will last in the refrigerator for up to 3 days.
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