Asian Ramen Noodle Salad
This colorful, healthy Asian ramen noodle salad full of fresh ingredients. Carrots, green and purple cabbage, edamame, scallions, toasted almonds and crunchy ramen noodles are all in this salad. The dressing is tangy, sweet, and loaded with Asian flavors! Add chicken to make it more protein packed!
Servings: 8 small servings; 4 large
Ingredients
- 2 packages ramen noodles discard seasoning
- 1/2 cup sliced almonds
- 1 cup shelled edamame
- 1 12 oz cabbage coleslaw mix
- 2 cups purple cabbage or just use more cabbage mix
- 1/2 cup matchstick carrots
- 1 bunch scallions greens only, chopped
- 1/4 cup cilantro leaves chopped
- 1 15 oz can mandarin oranges, drained
sweet sesame dressing:
- 1/2 cup oil such as, canola or vegetable
- 1/2 cup cane sugar honey or agave is fine too
- 3 tablespoon apple cider vinegar or just use more rice vinegar
- 3 tablespoons rice vinegar or just use more apple cider vinegar
- 1 tablespoon soy sauce
- 1 1/2 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes
Instructions
- Position a rack in the center of the oven and preheat the oven to 425 degrees F. Spread the broken ramen noodles and sliced almonds out onto a baking sheet and toss to combine everything. Bake for 5 minutes or until they just start to get toasty and golden. Remove from oven, allow to cool for 5 minutes.
- Add the ingredients of the dressing to a bowl and whisk in the oil. Alternately, you can add all the ingredients to a mason jar and just give it a good shake.
- To assemble the salad: add all the ingredients together in a large bowl, toss to combine. Add the dressing when ready to serve. The salad is best eaten the first day, it will lose the crunchy favor over time.
Notes
- Toss in leftover cooked chicken cubes to make this a protein packed meal.
- Use this salad to finish off leftover veggies in the fridge. Other suggestions include chopped kale, fresh broccoli florets, and red or green bell peppers.
