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Ramen Salad Recipe

Ramen Salad Recipe
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★★★★★

4.7 from 25 reviews

This refreshing Ramen Salad combines crunchy toasted ramen noodles, almonds, and sesame seeds with a vibrant mix of coleslaw, edamame, carrots, scallions, and mandarin oranges. Tossed in a tangy and slightly sweet rice vinegar dressing, this salad is perfect for a light lunch or a flavorful side dish.

Ingredients

Scale

Toasted Ramen Mix

  • 1 package ramen noodles (3 ounces)
  • 2/3 cup sliced almonds
  • 2 tablespoons sesame seeds

Salad Base

  • 1 bag coleslaw mix (16 ounces)
  • 1 1/2 cups shelled frozen edamame (thawed)
  • 1 cup shredded carrots
  • 4 scallions (thinly sliced, both white and green parts)
  • 1/2 cup canned mandarin orange segments in light syrup (rinsed and drained)

Dressing

  • 1/4 cup rice vinegar
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons honey (substitute agave if vegan)
  • 1 tablespoon low-sodium soy sauce
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. Bake: Place a rack in the center of your oven and preheat it to 425°F (220°C). Crumble the ramen noodles onto a baking sheet and spread them out in a single layer along with the sliced almonds. Bake for 5 minutes. Remove from the oven, add the sesame seeds, and toss the mixture to combine evenly. Return to the oven and bake for an additional 1 to 3 minutes until the mixture is fragrant and golden brown. Watch carefully to prevent burning. Set aside to cool.
  2. Prepare Dressing: In a small bowl, briskly stir together the rice vinegar, extra-virgin olive oil, honey, low-sodium soy sauce, kosher salt, and ground black pepper until well combined. Alternatively, you can place all dressing ingredients in a mason jar with a tight-fitting lid and shake vigorously until emulsified.
  3. Toss Salad: In a large serving bowl, combine the coleslaw mix, thawed shelled edamame, shredded carrots, and thinly sliced scallions. Add the toasted ramen noodle mixture with almonds and sesame seeds. Drizzle the prepared dressing over the salad and toss everything together until evenly coated.
  4. Serve: Sprinkle the rinsed and drained mandarin orange segments on top of the salad. Refrigerate the salad until ready to serve to allow flavors to meld. Serve chilled or at room temperature for best taste.

Notes

  • You can substitute agave nectar for honey to make this recipe vegan.
  • Watch the toasted ramen mixture closely while baking to prevent burning, as the noodles cook quickly once broken.
  • This salad is best served chilled and can be made a few hours ahead of time for better flavor integration.
  • For added protein, you can include cooked chicken or tofu if desired.

Nutrition

Keywords: ramen salad, asian salad, crunchy salad, coleslaw salad, edamame salad, easy salad recipe, vegan option salad, mandarin orange salad

Find it online: https://victoriablair.com/ramen-salad-recipe/