Asian Edamame Ramen Salad

Hey hey it’s Tiffany from Creme de la Crumb! Summer salads are probably one of my all time favorite things, not that I don’t eat salads all year round because honestly, I do. All. the. time. And that’s one thing that’s so great about this Asian edamame ramen noodle salad, you can make it and serve it all year round.

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Just look at those bright colors! Ahhhhh I’m in love. My mother made a version of this all throughout my childhood and I always loved it. She usually served it up at family parties, holidays, and other group gatherings because it’s so easy to make and you can even make it ahead. In fact, I love this salad cold from the fridge the day after it’s made. The noodles get a little bit soft and soaked with the yummy dressing… YUM! You’ve gotta try it, you’ll love it!

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Check out more of my popular salad recipes! 

salads

Asian Cranberry Almond Salad

Mandarin Pasta Spinach Salad with Teriyaki Dressing

Strawberry Avocado Spinach Salad

Apple Cranberry Walnut Salad

Asian Edamame Ramen Salad

Prep Time 15 minutes
Total Time 15 minutes
Author Tiffany
Servings 8 Servings

Summer salads are probably one of my all time favorite things, not that I don’t eat salads all year round because honestly, I do. All. the. time. And that’s one thing that’s so great about this Asian edamame ramen noodle salad, you can make it and serve it all year round.

Course Salad
Cuisine Asian American
Keyword asian edamame ramen salad, salad, salad recipe

Ingredients

  • 1 bag large 16-ounce bag of tri-color cole slaw large 16-ounce bag of tri-color without dressing
  • 1 package Asian noodles 3 ounce, like Ramen noodles, crushed
  • 1 can mandarin oranges 11 ounce
  • 1/2 cup edamame cooked and shelled
  • 1/4 cup green onions diced
  • 1/4 cup shaved almonds
  • 1 avocado sliced or diced
  • 1 cup Asian sesame dressing See below Asian sesame dressing (Kraft makes an amazing toasted sesame dressing!) store-bought or homemade
  • optional: sesame seeds

Dressing

  • 2/3 cup vegetable oil
  • 1/3 cup honey
  • 1/3 cup rice wine vinegar
  • 2 tablespoons soy sauce
  • 1/4 teaspoon sesame oil
  • pinch salt and black pepper

Instructions

  1. Combine all ingredients in a large bowl, with dressing, and toss to combine. Garnish with sesame seeds if desired.
  2. Can be covered and chilled up to 24 hours before serving - if making ahead, be sure to leave out the avocados til the end so they don't brown. Also, the noodles will soften the longer you allow it to sit before serving so keep that in mind!
Nutrition Facts
Asian Edamame Ramen Salad
Amount Per Serving
Calories 493 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 18g90%
Sodium 795mg33%
Potassium 429mg12%
Carbohydrates 33g11%
Fiber 5g20%
Sugar 20g22%
Protein 6g12%
Vitamin A 346IU7%
Vitamin C 33mg40%
Calcium 63mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Tiffany

Tiffany is an avid cook and photographer who enjoys eating food as much as she does preparing it. She likes to focus on quick, no-fuss meals with lots of big, bold flavors the whole family will love. Putting her own tasty spin on a classic meal or flavor combination is her passion!

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Categories
Pasta DishesVegetables

Comments

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  1. This is the second recipe I have tried off this blog and…Oh. My. Goodness. This salad is so delicious! The other recipe (Peanut Thai Noodles) was amazing also! The only thing I changed on this was I left out the avocado (I didn’t want any salad leftover to have browning avocado in it) and threw in a red bell instead. Definitely a “keeper” recipe that I will make again!! Thanks so much for the great recipes!

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