Ramen Noodle Asian Salad Recipe
Ingredients
- 1 16-ounce package coleslaw mix
- 2 (3-ounce) packages chicken-flavored ramen noodles, broken into pieces
- 2/3 cup sliced almonds
- 1 tbsp black sesame seeds
- 1 cup shelled frozen edamame, thawed
- 4 green onions, thinly sliced (white and green parts)
- 1/2 cup canned mandarin oranges, drained
- 1/2 cup olive oil
- 3 tbsp white vinegar
- 1 tbsp white vinegar
- 1/2 tsp ground black pepper
- 1/2 tsp soy sauce
- 1/2 cup raw sunflower seeds
- 1 cup shredded carrots
Instructions
- Preheat oven to 350°F.
- Spread crushed ramen noodles, sunflower seeds, and almonds on a baking sheet.
- Toast in the oven for 10-15 minutes until golden brown.
- Mix olive oil, white vinegar, sugar, black pepper, and soy sauce for the dressing.
- Combine dressing ingredients in a jar and shake well.
- Prepare coleslaw mix, sesame seeds, edamame, green onions, mandarin oranges, and shredded carrots in a large bowl.
- Add cooled ramen mixture to the bowl with the veggies.
- Pour dressing over the salad and mix thoroughly.
- Your Ramen Noodle Asian Salad is ready to serve!
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