Ramen Noodle Salad
Welcome to another culinary adventure! Today, we’re diving into the world of salads with a delightful twist – Ramen Noodle Salad. This refreshing and vibrant dish is not your average salad; it’s packed with flavor, texture, and a homemade dressing that will leave your taste buds dancing. Whether you’re looking for a light lunch, a side dish for your next barbecue, or a potluck favorite, this recipe has got you covered.
Who is this Recipe For?
This Ramen Noodle Salad is perfect for anyone looking to elevate their salad game. It’s ideal for busy weeknights when you want something quick and easy to prepare without sacrificing flavor. Additionally, it’s a great option for those who enjoy experimenting with different flavors and textures in their salads. Whether you’re a seasoned chef or a novice cook, this recipe is accessible to all skill levels.
Why it’s Great
What sets this Ramen Noodle Salad apart is its unique combination of ingredients and flavors. The crispy ramen noodles and slivered almonds add a satisfying crunch, while the fresh cabbage, carrots, and edamame provide a burst of color and nutrients. The mandarin oranges add a touch of sweetness, balancing out the savory flavors of the dressing. Speaking of dressing, the homemade dressing is the star of the show – it’s tangy, slightly sweet, and perfectly complements the other ingredients.
Kitchen Equipment Needed
To make this delicious Ramen Noodle Salad, you’ll need the following kitchen equipment:
- Baking dish
- Mini food processor or jar with a lid
- Mixing bowls
- Kitchen tongs
- Paper towels
- Measuring cups and spoons
- Oven
Ingredients and Instructions
Ingredients:
- 2 (3 oz.) packages Ramen noodles, chicken flavor
- ½ cup slivered almonds, raw
- 1/3 cup edamame, frozen beans (not pods)
- 4 cups green cabbage, shredded
- 2 cups red cabbage, shredded
- 1 cup carrots, julienned
- 11 oz. mandarin oranges, drained and patted dry
- ¼ cup green onions, diced
- 3 tablespoons toasted sesame seeds
Dressing:
- ½ cup peanut oil (can sub avocado, vegetable, or canola oil)
- 1/3 cup rice vinegar (can sub white vinegar)
- 2 ramen seasoning packets
- 2 tablespoons honey
- ¾ teaspoon garlic powder
- ½ teaspoon ground ginger
- 1/8 teaspoon toasted sesame oil
Instructions:
- Preheat oven to 350°F.
- Combine dressing ingredients in a mini food processor or jar with a lid. Blend/shake well to combine and emulsify. Cover and refrigerate.
- Break ramen noodles into chunks and place on a baking dish along with slivered almonds. Bake for 10-15 minutes until toasted. Set aside to cool.
- Run frozen edamame under cool water until thawed. Pat dry with paper towels.
- Transfer cooled ramen noodles and almonds to a large bowl along with remaining salad ingredients. Drizzle with dressing and toss to coat.
- Chill for 2-3 hours before serving.
Notes and Tips
- Use coleslaw mix as a time-saving alternative to slicing fresh cabbage.
- Toasted almonds and sesame seeds add extra flavor to the salad.
- Experiment with additional add-ons like rotisserie chicken, avocado, or shrimp for added protein.
FAQ
Q: Can I make this salad ahead of time? A: Yes! You can prepare the ingredients ahead of time and toss them together a few hours before serving.
Q: Can I customize the dressing? A: Absolutely! Feel free to adjust the sweetness or acidity of the dressing to suit your taste preferences.
Q: How should I store leftovers? A: Store any leftover salad in an airtight container in the refrigerator for up to 2-3 days.
Food Pairings
This Ramen Noodle Salad pairs well with grilled chicken, steak, or tofu for a complete meal. For a refreshing beverage, try serving it with a glass of iced green tea or a crisp white wine.
Conclusion
In conclusion, this Ramen Noodle Salad is a delightful fusion of flavors and textures that will elevate your salad game to new heights. Whether you’re enjoying it as a light lunch or serving it as a side dish at your next gathering, this recipe is sure to impress. So go ahead, give it a try, and don’t forget to share the recipe with your friends and family!
Remember to subscribe to our blog for more delicious recipes and culinary inspiration. Happy cooking!
Ramen Noodle Salad
Equipment
- Baking dish
- Mini food processor or jar with a lid
- Mixing bowls
- Kitchen tongs
- Paper Towels
- Measuring cups and spoons
- Oven
Ingredients
- 2 3 oz. packages Ramen noodles, chicken flavor
- ½ cup slivered almonds raw
- 1/3 cup edamame frozen beans (not pods)
- 4 cups green cabbage shredded
- 2 cups red cabbage shredded
- 1 cup carrots julienned
- 11 oz. mandarin oranges drained and patted dry
- ¼ cup green onions diced
- 3 tablespoons toasted sesame seeds
Dressing:
- ½ cup peanut oil can sub avocado, vegetable, or canola oil
- 1/3 cup rice vinegar can sub white vinegar
- 2 ramen seasoning packets
- 2 tablespoons honey
- ¾ teaspoon garlic powder
- ½ teaspoon ground ginger
- 1/8 teaspoon toasted sesame oil
Instructions
- Preheat oven to 350°F.
- Combine dressing ingredients in a mini food processor or jar with a lid. Blend/shake well to combine and emulsify. Cover and refrigerate.
- Break ramen noodles into chunks and place on a baking dish along with slivered almonds. Bake for 10-15 minutes until toasted. Set aside to cool.
- Run frozen edamame under cool water until thawed. Pat dry with paper towels.
- Transfer cooled ramen noodles and almonds to a large bowl along with remaining salad ingredients. Drizzle with dressing and toss to coat.
- Chill for 2-3 hours before serving.
Notes
Toasted almonds and sesame seeds add extra flavor to the salad.
Experiment with additional add-ons like rotisserie chicken, avocado, or shrimp for added protein. Remember to subscribe to our blog for more delicious recipes and culinary inspiration. Happy cooking!