Description
This Asian Ramen Noodle Salad is a vibrant, crunchy, and refreshing dish featuring coleslaw mix, edamame, mandarin oranges, and ramen noodles, all tossed with a tangy sesame-soy vinaigrette. It’s perfect as a light side or a main by adding chicken, offering a delicious blend of flavors and textures ideal for potlucks, picnics, or weeknight meals.
Ingredients
Units
Scale
Vegetables and Main Salad
- 1 (16-ounce) package coleslaw mix
- 1 package dry ramen noodles
- 1 (15-ounce) can mandarin oranges, drained
- 1 cup frozen shelled edamame beans, thawed
- 6 green onions (whites and greens), chopped
- 1/4 cup slivered almonds
- 1 tablespoon black sesame seeds
Dressing
- 7 tablespoons seasoned rice vinegar
- 2 tablespoons vegetable or grapeseed oil
- 3 teaspoons light soy sauce
- 3 teaspoons sugar
- 4 teaspoons sesame oil (add more to taste if you prefer a strong sesame taste)
- Freshly ground black pepper, to taste
Optional Add-ins
- 2 cups chopped cooked chicken breast (to make it a main-dish meal)
- Chopped walnuts or pecans (if substituting for almonds)
Instructions
- Prepare Salad Base: Add the coleslaw mix to a large bowl. Crumble the dry ramen noodles over the coleslaw and then add the mandarin oranges and thawed edamame beans. Next, add in the chopped green onions, slivered almonds, and black sesame seeds. Gently toss everything together to evenly distribute the ingredients.
- Make the Dressing: In a small bowl, whisk together the seasoned rice vinegar, vegetable or grapeseed oil, light soy sauce, sugar, sesame oil, and freshly ground black pepper. Mix thoroughly until the sugar is dissolved and the dressing is well blended.
- Combine Salad and Dressing: Drizzle the prepared dressing over the slaw and noodle mixture. Toss the salad well to ensure all components are evenly coated with the dressing.
- Chill and Serve: Cover and refrigerate the salad for 1 hour to allow the flavors to meld together. Toss once more before serving, and enjoy chilled. If desired, add chopped cooked chicken breast before serving to make it a complete meal.
Notes
- If you don’t have slivered almonds or can’t eat almonds, substitute with chopped walnuts or pecans.
- Add 2 cups chopped chicken breast to make this salad a one-dish meal.
- For a stronger sesame flavor, increase the sesame oil to your taste.
- Crumble the ramen noodles just before adding to the salad to retain their crunch.
- Letting the salad sit in the refrigerator allows the flavors to meld and enhances the overall taste.
Nutrition
- Serving Size: 1/8th to 1/10th of salad
- Calories: 146.33 kcal
- Sugar: 8.92 g
- Sodium: 144.95 mg
- Fat: 8.79 g
- Saturated Fat: 3.49 g
- Unsaturated Fat: 5.3 g
- Trans Fat: 0 g
- Carbohydrates: 14.09 g
- Fiber: 3.96 g
- Protein: 4.61 g
- Cholesterol: 0 mg
