Ramen Noodle Salad
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5.0
6 reviews
Excellent
Ramen Noodle Salad
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This Ramen Noodle Salad recipe is easy to make with a delicious homemade dressing, crispy cabbage, mandarin oranges, and more!
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Ingredients
Salad
- 2 (3 oz.) packages Ramen noodles chicken flavor
- ½ cup slivered almonds raw
- 1/3 cup edamame I use 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-makes 1 cup
- 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 the dressing ingredients in a mini food processor or in a jar with a lid. Blend/shake well to combine and emulsify. Cover and refrigerate.
- Break the ramen noodles into chunks of varying bite sizes and place them on a baking dish along with the slivered almonds. (If your almonds are already toasted, no need to bake them.)
- Bake for 10-15 minutes, until toasted. (Mine are done at 13.) Set aside and let cool.
- Run the frozen edamame under cool water until thawed. Transfer to a paper towel and pat dry.
- Transfer cooled ramen/almonds to a large bowl along with remaining salad ingredients. Drizzle with dressing. Use kitchen tongs and toss to coat.
- Chill for 2-3 hours before serving. See notes for longer make-ahead instructions.
Notes
- Pro Tips:
- Make Ahead Method:
- The prep work for this recipe can be done 1-2 days ahead of time:
- The nutritional information provided is an estimate and is per serving. There are 8 servings in this recipe.
- Cabbage: 16 oz. of coleslaw mix can be used instead of slicing fresh cabbage.
- If you do slice fresh cabbage, be sure to use leftovers for my Egg Roll in a Bowl, Thai Chicken Salad, Cabbage and Sausage, and Cabbage Soup!
- Nuts: Toasted almonds and sesame seeds add a ton of flavor to this, so don't skip those! If your sesame seeds aren't toasted, include them on the baking sheet with the ramen/almonds. Cashews and roasted peanuts make a great addition as well!
- Edamame: I love the vibrant green color that edamame adds to this salad, you can find edamame beans (not pods), in the frozen vegetable section of the store.
- Add-ons: Other great additions include rotisserie chicken, avocado, chow mein noodles, bean sprouts, water chestnuts, baby corn, shrimp, and bell peppers.
- Prepare all ingredients as outlined and refrigerate in airtight containers. (The cabbage, carrots, edamame, and green onions can be stored in the same container.)
- When ready to serve, combine and toss 2-3 hours ahead of time.
- Cover and chill until ready to serve.
- Note: If your dressing solidifies during storage: Let it sit at room temperature until it liquifies, then shake to combine and serve.
Nutrition Information
Show Details
Calories
341kcal
(17%)
Carbohydrates
32g
(11%)
Protein
6g
(12%)
Fat
22g
(34%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
6g
Monounsaturated Fat
10g
Trans Fat
0.001g
Cholesterol
0.1mg
(0%)
Sodium
578mg
(24%)
Potassium
377mg
(11%)
Fiber
5g
(20%)
Sugar
12g
(24%)
Vitamin A
3255IU
(65%)
Vitamin C
38mg
(42%)
Calcium
107mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 0.1mg | 0% |
| Sodium | 578mg | 24% |
| Potassium | 377mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 3255IU | 65% |
| Vitamin C | 38mg | 42% |
| Calcium | 107mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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