If you are craving a salad that bursts with texture, flavor, and vibrant colors, you have to try this Crunchy Ramen Salad with Edamame, Mandarin Oranges, and Toasted Almonds Recipe. It’s a beautiful medley of fresh vegetables, crunchy toasted ramen noodles, and the sweet zing of mandarin oranges, all tied together with a tangy homemade dressing. This salad is an absolute crowd-pleaser, quick to make, and perfect for potlucks, lunches, or a refreshing side dish that everyone will rave about.
Ingredients You’ll Need
The magic of this Crunchy Ramen Salad with Edamame, Mandarin Oranges, and Toasted Almonds Recipe lies in its simple yet perfectly balanced ingredients. Each component plays a crucial role, from crunchy almonds providing a satisfying snap to the edamame adding a protein boost and the mandarins delivering bursts of sweet juiciness. Here’s what you’ll need:
- Ramen noodles: The secret for irresistible crunch after toasting; crumble them for even texture.
- Sliced almonds: Add a nutty flavor and enhance crunch to complement the noodles perfectly.
- Sesame seeds: Give a subtle earthiness and extra dimension to the toasted topping.
- Coleslaw mix: Provides a vibrant mix of shredded cabbage and carrots for freshness and color.
- Shelled frozen edamame: Thawed for a tender bite and mild nuttiness, plus plant-based protein.
- Shredded carrots: Enhance color and add a naturally sweet crunch.
- Scallions: Thinly sliced with both white and green parts for that fresh, slightly sharp bite.
- Canned mandarin orange segments: Rinsed and drained to bring juicy sweetness and bright pops of color.
- Rice vinegar: The acid base of the dressing, bringing crisp brightness to the salad.
- Extra-virgin olive oil: Adds richness and a smooth mouthfeel to the dressing.
- Honey (or agave for vegan): Balances the tang with gentle sweetness in the dressing.
- Low-sodium soy sauce: Provides a subtle umami depth without overpowering.
- Kosher salt & ground black pepper: Essential seasonings to tie the flavors together perfectly.
How to Make Crunchy Ramen Salad with Edamame, Mandarin Oranges, and Toasted Almonds Recipe
Step 1: Toast the Ramen Noodles and Almonds
Begin by preheating your oven to 425°F. Crumble the dry ramen noodles directly onto a baking sheet and spread them out in a single layer alongside the sliced almonds. This step is crucial to develop that addictive crunch. Bake for 5 minutes, then carefully toss in the sesame seeds, mix well, and pop it back in the oven for another 1 to 3 minutes until everything is a beautiful golden brown. Keep a close watch here to avoid burning, as the aroma of toasted almonds and ramen fills your kitchen, you will know it’s ready.
Step 2: Prepare the Dressing
While your noodles and nuts cool down, whisk together the rice vinegar, extra-virgin olive oil, honey (or agave), soy sauce, kosher salt, and black pepper in a small bowl or shake them up in a mason jar. This tangy, sweet, and savory dressing is what elevates the whole salad, marrying all the fresh and crunchy elements with a perfectly balanced flavor.
Step 3: Toss the Salad Ingredients
In a large serving bowl, combine the coleslaw mix with the thawed edamame, shredded carrots, and thinly sliced scallions. Add the toasted ramen noodle and almond mixture on top. This step is where the colorful, crunchy magic starts to come together.
Step 4: Add Dressing and Mandarin Oranges
Drizzle your homemade dressing evenly over the salad, then toss everything gently but thoroughly until the salad is coated beautifully. The last luscious touch is layering the bright mandarin orange segments on top, adding sweetness and a fresh burst of flavor that contrasts delightfully with the savory dressing and crunchy veggies.
Step 5: Chill and Serve
For best results, refrigerate the salad until you’re ready to serve. Chilling allows the flavors to meld while still keeping the essential crunch intact, making each forkful a crunchy, sweet, and savory sensation.
How to Serve Crunchy Ramen Salad with Edamame, Mandarin Oranges, and Toasted Almonds Recipe
Garnishes
Add an extra sprinkle of toasted sesame seeds or some freshly chopped cilantro if you want a little herbal brightness. For a subtle kick, a few red pepper flakes can be scattered on top. These little touches add sophistication without complicating the dish.
Side Dishes
This salad pairs beautifully with Asian-inspired dishes like grilled teriyaki chicken, spicy tofu, or steamed dumplings. It also works well as a light, refreshing companion to heavier mains, providing a much-needed crispy, fresh contrast.
Creative Ways to Present
Serve this Crunchy Ramen Salad with Edamame, Mandarin Oranges, and Toasted Almonds Recipe in individual mason jars for a neat, portable lunch option. Alternatively, arrange it artistically on a large platter garnished with extra mandarin segments and scallions for a stunning potluck centerpiece that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the refrigerator. To keep the crunch at its best, it’s wise to keep the toasted ramen mixture separate and add it just before serving the next day.
Freezing
Because of the fresh vegetables and the crunchy toasted noodles, this salad is not ideal for freezing. The texture and flavor will not hold up well after thawing, so enjoy it fresh!
Reheating
This salad shines when served cold or at room temperature. Reheating is not recommended as it compromises the crunch and freshness that make this dish so delightful.
FAQs
Can I use instant ramen noodles instead of regular ramen noodles?
Yes! The recipe calls for uncooked ramen noodles, which you crumble and toast. Instant ramen works wonderfully here since you want the noodles raw and crunchy rather than cooked.
Is this salad vegan-friendly?
Absolutely, just swap out the honey in the dressing for agave or your favorite plant-based sweetener, and you have a vegan-friendly dish that does not compromise on flavor.
Can I prepare the salad without almonds?
While almonds add an amazing crunch and nuttiness, you can substitute them with other nuts like cashews or pecans, or omit them entirely if you have a nut allergy.
How long can the salad be stored before serving?
For optimal crunch and freshness, prepare the toasted ramen mixture separately and toss with the salad just before serving. The salad itself can be refrigerated for up to two days.
Can I add other vegetables to this salad?
Definitely! Feel free to add sliced bell peppers, cucumbers, or snow peas for an extra layer of crunch and flavor. Just keep in mind to maintain the balance of textures and flavors.
Final Thoughts
If you are looking for a vibrant, crunchy, and flavorful salad that comes together quickly and can wow a crowd, this Crunchy Ramen Salad with Edamame, Mandarin Oranges, and Toasted Almonds Recipe is a total winner. It’s one of those recipes that becomes a go-to, trusted for both everyday meals and special gatherings. I can’t wait for you to enjoy this perfect balance of textures and fresh flavors with your loved ones!
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Crunchy Ramen Salad with Edamame, Mandarin Oranges, and Toasted Almonds Recipe
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 8 servings
- Category: Salad
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Vegetarian
Description
This Ramen Salad is a vibrant and crunchy dish combining toasted ramen noodles, fresh vegetables, and a tangy-sweet dressing. Perfect for potlucks or a quick, healthy meal, it features crisp coleslaw mix, edamame, shredded carrots, and mandarin orange segments, all tossed in a flavorful homemade dressing. The toasted noodles and almonds add satisfying texture and a nutty flavor, making this salad a delightful twist on a classic Asian favorite.
Ingredients
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 (or agave for vegan)
- 1 tablespoon low-sodium soy sauce
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat and Toast Noodles and Almonds: Preheat your oven to 425°F. Crumble the ramen noodles onto a baking sheet and spread them out in a single layer alongside the sliced almonds. Bake them for 5 minutes to start toasting.
- Add Sesame Seeds and Continue Toasting: Remove the baking sheet from the oven, sprinkle the sesame seeds over the noodles and almonds, then toss everything together to mix. Return the baking sheet to the oven and bake for an additional 1 to 3 minutes, watching carefully so they don’t burn. Once golden and fragrant, remove and set aside.
- Prepare the Dressing: In a small bowl or mason jar, combine rice vinegar, extra-virgin olive oil, honey (or agave), low-sodium soy sauce, kosher salt, and ground black pepper. Mix or shake well until fully emulsified.
- Assemble the Salad Base: In a large serving bowl, add the coleslaw mix, thawed edamame, shredded carrots, and thinly sliced scallions. Add the toasted ramen, almonds, and sesame seed mixture on top.
- Toss Salad with Dressing: Drizzle the prepared dressing over the salad ingredients in the bowl. Toss everything thoroughly to ensure the salad is evenly coated with the dressing.
- Add Mandarin Oranges: Gently arrange the rinsed and drained mandarin orange segments on top of the tossed salad for a fresh, sweet finish.
- Chill Before Serving: Refrigerate the salad until ready to serve, allowing the flavors to meld and the salad to stay crisp.
Notes
- Make sure to watch the noodles closely during the final minutes of toasting to avoid burning.
- For a vegan version, substitute honey with agave syrup or another plant-based sweetener.
- Feel free to add toasted peanuts or cashews for an extra crunch.
- Coleslaw mix can be swapped with shredded cabbage and carrots if unavailable.
- The salad is best served chilled but can be left at room temperature for up to an hour.
