COOKING CORNER

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.

Credit www.wellplated.com/asian-ramen-salad

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