Ramen Noodle Salad

The Ramen Noodle Salad is a delightful fusion of flavors and textures, featuring crispy ramen noodles, slivered almonds, fresh cabbage, carrots, edamame, and mandarin oranges, all tossed in a tangy homemade dressing.

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Prep Time 15

Cook Time 10

Total Time 25

Course Salad, Side Dish

Cuisine American, Chinese

Servings 8

Calories 341 kcal

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

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.

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