By Janet Nummi
ASIAN RAMEN SALAD is a healthy, filling, and easy salad perfect for potlucks, BBQs, vacays, or anytime you need a salad!
Ingredients:
Coleslaw Mix – Shredded cabbage forms the crunchy basefor this salad. Use a coleslaw mix for an easy coleslaw ramen noodle salad, or shred your own. (Ingrediant swap – Instead of a traditional coleslaw mix made with cabbage, use broccoli slaw to make a broccoli ramen salad.)
Shredded Carrots – To boost the vegetable content. They make the salad more colorful too.
Edamame – Not at all traditional, but perfect in every way here. They make the ramen salad buttery and more satisfying.
Green Onions – For a bit of zip.
Mandarin Oranges – They add a delicious sweetness to the salad and are pretty much mandatory by all ramen noodle salad standards.
Ramen Noodles – For that classic, addictive crunch that gives the recipe its name.
Almonds + Sesame Seeds – Two bonus ingredients that become delightfully flavorful once toasted and help make this ramen noodles coleslaw crunch salad feel complete.
Dressing – A big opportunity to slim down this crunch ramen salad was in the dressing. I used a moderate amount of heart-healthy olive oil, rice vinegar, soy sauce, and honey. The revamped dressing is sweet and salty, and well balanced.
Directions: Toast the ramen noodles, almonds, and sesame seeds in the oven. Stir the dressing ingredients together. Toss it all together. Finish with the oranges and ENJOY!
To Store: Cover and refrigerate leftovers for up to 3 days.