RAMEN SALAD
A better, healthy version of the original Asian ramen salad with fresh ingredients. Ramen salad is a quick and easy favorite at any potluck!
Provided by Erin Clarke / Well Plated
Categories Salad
Time 15m
Number Of Ingredients 14
Steps:
- Place a rack in the center of your oven and preheat the oven to 425 degrees F. Crumble the ramen noodles onto a baking sheet and spread them in a single layer along with the almonds. Bake for 5 minutes, remove from the oven, add the sesame seeds, and toss, then bake for 1 to 3 additional minutes until fragrant and golden. Watch closely so that the mixture does not burn. Set aside.
- In a small bowl, briskly stir together all of the dressing ingredients: rice vinegar, olive oil, honey, soy sauce, salt, and pepper. (Alternatively, you can shake them together in a mason jar with a tight-fitting lid.)
- In a serving bowl, toss together the coleslaw, edamame, carrots, scallions, and toasted ramen and almonds. Drizzle the dressing over the top, then toss again to combine. Sprinkle the oranges over the top, then refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 (of 8), Calories 236 kcal, Carbohydrate 23 g, Protein 8 g, Fat 14 g, SaturatedFat 2 g, Fiber 5 g, Sugar 9 g
RAMEN NOODLE ASIAN SALAD
If you need a show-stopper to bring to the next potluck, this ramen noodle Asian salad is the dish to choose. It's refreshing, colorful, and loaded with texture.
Provided by insanelygood
Categories Recipes Side Dishes
Time 25m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Place broken ramen noodles, sunflower seeds, and almonds onto a baking sheet
- Bake for 10 to 15 minutes, or until fragrant and toasted. Set aside to cool.
- In a large bowl, toss together coleslaw mix and green onions. Add cooled noodle mixture on top.
- Prepare the dressing: whisk together olive oil, ramen seasoning packets, apple cider vinegar, sugar, and black pepper until smooth.
- Pour dressing over the salad and toss to coat. Serve and enjoy!
Nutrition Facts : Calories 450 cal
AMEN FOR RAMEN ASIAN STYLE SALAD
This is a super quick fix, vegetarian, healthy meal. Can add cooked chicken if desired. Can use soy mayo for vegan.
Provided by Vicki in CT
Categories Asian
Time 7m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Bring water to boil. Add HALF of seasoning packet (to reduce sodium). Boil noodles for only two minutes. Drain and set aside to cool.
- Meanwhile for dressing, combine mayo, sambal olek, and lemon juice.
- In a medium to large sized bowl toss cabbage, carrots, scallions, snow peas (if using). Add cooled noodles (cool, room temp or slightly warmer fine too). Toss with dressing.
- To serve, top with peanuts and cilantro. Season to taste.
Nutrition Facts : Calories 425.8, Fat 23.9, SaturatedFat 5.6, Cholesterol 5.7, Sodium 706.6, Carbohydrate 46.3, Fiber 4.8, Sugar 6.9, Protein 10.5
TOP RAMEN® SALAD
This light and crunchy salad is excellent with BBQ chicken. This recipe is from my mother-in-law and has been a family favorite for years.
Provided by Nicole Burnham
Categories Salad Coleslaw Recipes No Mayo
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.
- Bake noodles, sunflower seeds, and almonds in the preheated oven until fragrant and toasted, 10 to 15 minutes. Cool to room temperature.
- Combine coleslaw mix and green onions in a large bowl. Pour cooled noodle mixture over the top.
- Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw and toss to coat.
Nutrition Facts : Calories 449.9 calories, Carbohydrate 34.9 g, Cholesterol 6.1 mg, Fat 31.1 g, Fiber 4 g, Protein 9.9 g, SaturatedFat 3.6 g, Sodium 323.9 mg, Sugar 3.9 g
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