Description
This Crunchy Asian Ramen Noodle Salad Recipe combines coleslaw mix, edamame, carrots, and a flavorful dressing for a delicious and satisfying salad with a crunchy twist.
Ingredients
Coleslaw Mix:
1 (16-ounce) bag
Instant Ramen Noodles:
2 packages (discard seasoning packets)
Shelled Edamame:
1 cup (steamed or thawed)
Shredded Carrots:
1 cup
Sliced Green Onions:
½ cup
Sliced Almonds (Toasted):
½ cup
Sunflower Seeds (optional):
¼ cup
Olive Oil:
½ cup
Rice Vinegar:
¼ cup
Honey:
3 tablespoons
Soy Sauce:
1 tablespoon
Sesame Oil:
1 tablespoon
Freshly Grated Ginger:
1 teaspoon
Garlic Powder:
½ teaspoon
Salt and Pepper:
to taste
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Toast noodles and almonds: Break the ramen noodles into small pieces and spread them on a baking sheet along with the almonds. Toast in the oven for 5–7 minutes, stirring once, until golden brown.
- Combine ingredients: In a large mixing bowl, combine the coleslaw mix, edamame, shredded carrots, green onions, sunflower seeds, and toasted ramen and almonds.
- Make dressing: In a small bowl or jar, whisk together the olive oil, rice vinegar, honey, soy sauce, sesame oil, ginger, garlic powder, salt, and pepper until well combined.
- Toss salad: Pour the dressing over the salad and toss until everything is evenly coated.
- Allow flavors to blend: Let the salad sit for at least 10 minutes before serving to allow the flavors to blend.
Notes
- For added protein, top with grilled chicken or shrimp.
- You can also use napa cabbage instead of coleslaw mix.
- This salad keeps well in the fridge for up to 2 days, though it’s crunchiest when served fresh.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 340mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
