Description
This Ramen Salad recipe is a refreshing and crunchy dish that combines a mix of vegetables, nuts, and a flavorful dressing. Perfect for potlucks, picnics, or as a light meal.
Ingredients
Units
Scale
For the Salad:
- 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 (both white and green parts)
- 1/2 cup canned mandarin orange segments in light syrup, rinsed and drained
For the Dressing:
- 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
- Prepare the Noodles and Nuts: Preheat oven to 425°F. Crumble ramen noodles and almonds on a baking sheet, bake for 5 minutes, then add sesame seeds and bake for 1-3 more minutes. Set aside.
- Make the Dressing: Combine rice vinegar, olive oil, honey, soy sauce, salt, and pepper in a bowl or jar; mix well.
- Assemble the Salad: In a serving bowl, combine coleslaw, edamame, carrots, scallions, toasted noodles, and almonds. Toss with dressing, add mandarin oranges, and refrigerate until serving.
Notes
- Leftover salad can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 7g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
