Description
Ramen Salad is a vibrant and refreshing dish that combines crunchy vegetables and tender ramen noodles, creating the perfect addition to any gathering. This healthy take on the classic Asian noodle salad is quick to prepare, taking just 15 minutes from start to finish. The delightful homemade dressing enhances the flavors, making this salad a crowd-pleaser at potlucks, picnics, or family dinners. Packed with fresh ingredients like edamame and carrots, Ramen Salad offers a nutritious option without sacrificing taste. Customize it with your favorite vegetables or proteins for a personal touch that everyone will love!
Ingredients
Scale
- 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)
- 1/2 cup canned mandarin orange segments (rinsed and drained)
- 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 ground black pepper
Instructions
- Preheat your oven to 425°F. On a baking sheet, crumble the ramen noodles and spread them with sliced almonds. Bake for about 5 minutes until golden.
- In a small bowl, whisk together rice vinegar, olive oil, honey, soy sauce, salt, and pepper to make the dressing.
- In a large mixing bowl, combine coleslaw mix, edamame, carrots, scallions, toasted ramen noodles, and almonds. Drizzle with dressing and toss well.
- Top with mandarin orange segments before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 8g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg