Asian Ramen Noodle Salad

This colorful, healthy Asian ramen noodle salad full of fresh ingredients. Carrots, green and purple cabbage, edamame, scallions, toasted almonds and crunchy ramen noodles are all in this salad. The dressing is tangy, sweet, and loaded with Asian flavors! Add chicken to make it more protein packed!

And this, Asian ramen noodle salad is my absolute favorite (♥) salad. Bold, bright, beautiful colors. <– that’s how I like my salads.

We’re in the mid 70s in Houston today. I’m feeling warm just sitting here on my couch. What the? I mean we are in the thick of January. I guess Texas didn’t get the memo.

To celebrate this abnormally warm weather, i’m bringing you my all time favorite salad. It’s loaded with scallions, shredded carrots, edamame, crunchy ramen noodles, nutty sliced almonds, and my little twist — mandarin oranges!

This colorful salad has all the works! I mean, i’m all for a regular romaine or iceberg salad, but this ones topped with fun stuff like edamame, cilantro, mandarin oranges, oh and let’s not forget the ooooodles of [ramen] noodles.

But despite all the wonderful veggies and toppings in this salad, the sweet sesame vinaigrette is my favorite part! It’s got hints of ginger and garlic, apple cider vinegar, sesame oil, a little heat with a pinch of red pepper flakes, soy sauce, and some sugar. Simple ingredients, phenomenal flavor.

This ramen noodle salad is so fresh. It’s the perfect way to bring a little sunshine inside. It’s pretty healthy if you nix the ramen (or just add less into your bowl), and try not to drizzle the entire bowl of dressing onto your salad, because you’re gonna want to because it’s so good.<– Trust me it’s hard. Add some cooked chicken in there for a little more protein. I usually do. It keeps the two of us fuller and serves us well for dinner. Which means that we can have fudgy brownies for dessert. 😉 It’s all about balance, I tell you.

This salad will easily make 4 dinner sized salads. Did I mention it’s perfect for potlucks? No? Well, it’s perfect for potlucks. I made this ramen noodle salad once for a bridal shower that I was hosting. Guess what? It flew off the plate in no time. Everyone devoured it. It’s healthy, it’s fresh, and it’s bright. <– girls love that!

Psst. Here’s a secret. I turn this salad into a clearing-out-the-fridge salad all the time. Toss in whatever you’ve gotta finish off! Broccoli. Broccoli slaw. Chopped kale. Bell peppers. Leftover chicken. You name it! It’ll all get nice and cozy with that sweet sesame vinaigrette and taste 50 shades of fantastic!

This ramen noodle salad makes for an easy dinner, the leftovers are gonna be welcome for lunch the next day. It’s that good. Bring it to a potluck, they’ll love you for it, then beg you for the recipe.

Once you taste the sweet sesame vinaigrette you’ll know what i’m talking about. You’ll want to drizzle it on everything!

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Yield: 8 small servings; 4 large

Asian Ramen Noodle Salad

Prep Time 10 minutes

Total Time 10 minutes

This colorful, healthy Asian ramen noodle salad full of fresh ingredients. Carrots, green and purple cabbage, edamame, scallions, toasted almonds and crunchy ramen noodles are all in this salad. The dressing is tangy, sweet, and loaded with Asian flavors! Add chicken to make it more protein packed!

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Ingredients

• 2 packages ramen noodles (discard seasoning)
• 1/2 cup sliced almonds
• 1 cup shelled edamame
• 1 (12 oz) cabbage coleslaw mix
• 2 cups purple cabbage (or just use more cabbage mix)
• 1/2 cup matchstick carrots
• 1 bunch scallions (greens only), chopped
• 1/4 cup cilantro leaves, chopped
• 1 (15 oz) can mandarin oranges, drained

sweet sesame dressing:

• 1/2 cup oil (such as, canola or vegetable)
• 1/2 cup cane sugar (honey or agave is fine too)
• 3 tablespoon apple cider vinegar (or just use more rice vinegar)
• 3 tablespoons rice vinegar (or just use more apple cider vinegar)
• 1 tablespoon soy sauce
• 1 1/2 teaspoon sesame oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes

Instructions

1. Position a rack in the center of the oven and preheat the oven to 425 degrees F. Spread the broken ramen noodles and sliced almonds out onto a baking sheet and toss to combine everything. Bake for 5 minutes or until they just start to get toasty and golden. Remove from oven, allow to cool for 5 minutes.
2. Add the ingredients of the dressing to a bowl and whisk in the oil. Alternately, you can add all the ingredients to a mason jar and just give it a good shake.
3. To assemble the salad: add all the ingredients together in a large bowl, toss to combine. Add the dressing when ready to serve. The salad is best eaten the first day, it will lose the crunchy favor over time.

Notes

• Toss in leftover cooked chicken cubes to make this a protein packed meal.
• Use this salad to finish off leftover veggies in the fridge. Other suggestions include chopped kale, fresh broccoli florets, and red or green bell peppers.

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