Crunchy Asian Ramen Noodle Salad
This Crunchy Asian Ramen Noodle Salad is a great side dish to feed your family and is perfect for summer cookouts.
Servings: 4 Servings
Calories: 360kcal
Equipment
- Serving Bowl
Ingredients
- 1 bag coleslaw mix
- 2 packs ramen noodles you will not be using the seasoning)
- 1 cup edamame shelled
- 1 avocado peeled and diced
- ½ cup almonds slivered
- ½ cup green onions thinly sliced
- Asian Vinaigrette Dressing recipe below
Asian Vinaigrette Dressing
- ⅔ olive oil
- ⅓ cup honey
- ⅓ cup rice wine vinegar
- 2 teaspoon soy sauce
- ¼ teaspoon sesame oil
- salt and pepper to taste
Instructions
- Preheat oven to 425 and spread the crumbled ramen noodles and sliced almonds out on a baking sheet, bake for about 5 minutes until both are slightly golden. (this step is optional however I recommend it!)
- Mix all salad ingredients into a large bowl and toss to combine.
- In small bowl combine olive oil, honey and other Vinaigrette ingredients and whisk
to mix. - Pour Vinaigrette over the salad and toss to fully combine.
- Serve immediately. Or cover and refrigerate for up to 3 days
without the dressing.
Notes
The noodles will lose their crunch the longer the dressing sits on the salad so its best to serve immediately after dressing the salad.
Nutrition
Serving: 1Serving | Calories: 360kcal | Carbohydrates: 43g | Protein: 11g | Fat: 19g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 208mg | Potassium: 787mg | Fiber: 11g | Sugar: 29g | Vitamin A: 308IU | Vitamin C: 51mg | Calcium: 135mg | Iron: 3mg