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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.
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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Asian Edamame Ramen Salad
Ingredients
- 1 (16-ounce) package of tri-color cole slaw
- 1 (3-ounce) package ramen noodles, crushed
- 1 (11-ounce) can mandarin oranges
- ½ cup cooked and shelled edamame
- ¼ cup sliced green onions
- ¼ cup sliced almonds
- 1 sliced or diced avocado
- sesame seeds, for garnish
Asian Sesame Dressing
- ⅔ cup vegetable oil
- ⅓ cup honey
- ⅓ cup rice wine vinegar
- 2 tablespoons soy sauce
- ¼ teaspoon sesame oil
- 1 pinch salt
- 1 pinch ground black pepper
Instructions
- To a large bowl add 1 (16-ounce) package of tri-color cole slaw, 1 (3-ounce) package ramen noodles, 1 (11-ounce) can mandarin oranges, ½ cup cooked and shelled edamame, ¼ cup sliced green onions, ¼ cup sliced almonds, and 1 sliced or diced avocado.
- Prepare the dressing by adding ⅔ cup vegetable oil, ⅓ cup honey, ⅓ cup rice wine vinegar, 2 tablespoons soy sauce, ¼ teaspoon sesame oil, 1 pinch salt , and 1 pinch ground black pepper to a medium bowl and whisking until combined.
- Pour the dressing over the salad and toss until evenly coated. Garnish with sesame seeds, and serve.
- This salad can be prepared up to 24 hours in advance. Keep it covered and chilled, and leave the avocados out until just before serving so they don't brown. Keep in mind that the noodles will soften the longer the salad sits before serving, so you may leave those off until serving as well if you prefer more crunch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
So, you don’t cook the noodles ???
No. Leave them uncooked. 🙂