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
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 (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.
