Description
This Ramen Noodle Salad is a crunchy, flavorful dish combining toasted ramen noodles and slivered almonds with shredded cabbages, julienned carrots, edamame, mandarin oranges, and a tangy sesame-peanut dressing.
Ingredients
Scale
- 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
- ½ cup peanut oil (can substitute avocado, vegetable, or canola oil)
- 1/3 cup rice vinegar (can substitute 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 your oven to 350° F to prepare for toasting the ramen noodles and almonds.
- Combine the dressing ingredients—peanut oil, rice vinegar, ramen seasoning packets, honey, garlic powder, ground ginger, and toasted sesame oil—in a mini food processor or a jar with a lid. Blend or shake vigorously until the dressing is well emulsified. Cover and refrigerate to let the flavors meld.
- Break the ramen noodles into bite-sized chunks and spread them evenly on a baking dish along with the slivered almonds. If your almonds are not pre-toasted, toast them together with the noodles. Bake for 10-15 minutes, checking around 13 minutes, until they are golden and toasted. Remove from oven and let cool completely.
- Run the frozen edamame beans under cool water to thaw them quickly. Transfer to paper towels and pat dry thoroughly to avoid excess moisture in the salad.
- In a large mixing bowl, combine the cooled toasted ramen noodles and almonds with shredded green and red cabbage, julienned carrots, thawed edamame, drained mandarin oranges, diced green onions, and toasted sesame seeds.
- Drizzle the chilled dressing over the salad ingredients. Using kitchen tongs, toss everything together thoroughly to evenly coat the salad with the flavorful dressing.
- Cover the salad and refrigerate for 2-3 hours before serving. This chilling time allows the flavors to blend and the salad to develop a crisp texture.
Notes
- For longer make-ahead storage, cover and refrigerate before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking, Mixing, Chilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Ramen Noodle Salad, Asian Salad, Crunchy Salad, Cold Salad