Asian Ramen Salad
Asian ramen salad is full of color, flavor, and crunch! All of the fun textures make it perfectly satisfying and insanely delicious!
Servings: 6 people
Ingredients
Salad
- 2 packages ramen noodles flavor packets removed
- ¼ cup sliced almonds
- 2 cups shredded green cabbage
- 2 cups shredded purple cabbage
- ½ cup shredded carrots
- ¼ cup chopped green onions
- ¾ cup shelled edamame
Dressing
- ¼ cup rice vinegar
- ½ cup olive oil
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 1 teaspoon minced garlic
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees Fahrenheit. Crush 2 packages ramen noodles. Scatter the crushed noodles and ¼ cup sliced almonds on a sheet pan. Toast for 10 minutes until lightly browned.
- In a large bowl, add 2 cups shredded green cabbage, 2 cups shredded purple cabbage, ½ cup shredded carrots, ¼ cup chopped green onions, ¾ cup shelled edamame, and the toasted ramen and almonds.
- In a small bowl, whisk together ¼ cup rice vinegar, ½ cup olive oil, 3 tablespoons soy sauce, 3 tablespoons honey, 1 teaspoon minced garlic, 1 teaspoon sesame oil, 1 teaspoon sesame seeds, and salt and pepper to taste.
- Pour the dressing over the salad and toss until it is combined.
Notes
Storage Instructions
In the Refrigerator: Store the salad and dressing separately in airtight containers. The salad will keep for up to 4 days, and the dressing will keep for up to 2 weeks. Add the dressing just before serving to keep the noodles and almonds crunchy.
Nutrition
Calories: 397kcal | Carbohydrates: 35g | Protein: 8g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.002g | Sodium: 1490mg | Potassium: 349mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2181IU | Vitamin C: 28mg | Calcium: 68mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
