Asian Ramen Salad
A better, healthy version of the classic crunchy Ramen Salad made with fresh ingredients. Pre-packaged coleslaw makes it quick and easy to toss together with pantry staples. Add pulled rotisserie chicken or even browned ground turkey or chicken and you have yourself a complete meal.
Yields: 8 servings
For the Salad:
- 2 packages ramen noodles — (3 ounces)
- 2/3 cup sliced almonds
- 2 tablespoons sesame seeds
- 1 bag coleslaw mix — (16 ounces)
- 1 1/2 cups sugar snap peas, (trimmed and sliced on diagonal) or edamame
- 1 cup shredded carrots
- 4 scallions — thinly sliced (both white and green parts)
- 1/2 cup canned mandarin orange segments in water -drained (optional)
For the Dressing:
- 1/4 cup rice vinegar
- 3 tablespoons extra-virgin olive oil or sesame seed oil (or a mix)
- 2 tablespoons honey — substitute agave if vegan
- 2 tablespoon low-sodium soy sauce
- 1/2 teaspoon kosher salt
- Heat a non-stick pan on medium high, lightly oiled with sesame seed oil or butter. Crumble the ramen noodles and almonds into the hot pan. Cook, stirring gently for 5 minutes. Add the sesame seeds 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 jar with a tight-fitting lid.)
- In a serving bowl, toss together the coleslaw, sugar snap peas, 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. (This salad is best after sitting in the refrigerator for at least an hour or overnight.
- Leftover Asian Ramen Salad will last in the refrigerator for up to 3 days.