Asian Edamame Ramen Salad Food

ASIAN RAMEN NOODLE SALAD RECIPE

Steps:

• Add the coleslaw mix to a large bowl. Crumble the dry ramen noodles into the coleslaw and then add the mandarin oranges and edamame. Add the green onions, slivered almonds and black sesame seeds and toss.
• In a small bowl, whisk the rice vinegar, vegetable oil, soy sauce, sugar and sesame oil and freshly ground black pepper in a small bowl. Drizzle over the slaw mix and toss to combine. Refrigerate for 1 hour for flavors to meld.

ASIAN EDAMAME RAMEN SALAD

Steps:

• Combine all ingredients in a large bowl, with dressing, and toss to combine. Garnish with sesame seeds if desired.
• Can be covered and chilled up to 24 hours before serving - if making ahead, be sure to leave out the avocados til the end so they don't brown. Also, the noodles will soften the longer you allow it to sit before serving so keep that in mind!

ASIAN RAMEN SALAD

Steps:

• Preheat oven to 350 degrees. Crush up the ramen noodles and lay them on a sheet pan with the almonds. Toast until lightly brown for 10 minutes.
• In a large bowl add the cabbage, carrots, green onions, and ramen and almonds.
• To make the dressing: Whisk together the rice vinegar, olive oil, soy sauce, honey, garlic, sesame oil and seeds.
• Pour over the salad and toss until it is combined.

AMEN FOR RAMEN ASIAN STYLE SALAD

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.