Ramen Noodle Salad
Ingredients
- 1 pkg bag coleslaw mix
16 oz
- 1/2 cup chopped green onions
- 1 pkg ramen noodles
seasoning packet removed, 3 oz
- 1 cup shelled and cooked edamame
*I find it in the frozen section and just make it according to the bag directions
- 1 cup Mandarin oranges
*in 100% fruit juice not syrup
- ½ cup thin sliced or slivered almonds
- 1 tbsp sesame seeds
- ¼ cup rice vinegar
*you can also use white vinegar
- ¼ cup light tasting olive oil
- 2 tbsp low sodium soy sauce
- ¼ tsp garlic powder
- 1 tsp stevia
*or your favorite sweetener
Directions
- 1
Place uncooked ramen noodles in a ziplock bag and crush then into tiny pieces.
- 2
Heat a skillet over medium heat and add uncooked ramen and almonds (if they aren't already roasted) stirring often. You'll know they are becoming toasted when they're almost just like the color of peanut butter. Not all pieces will toast up perfectly- don't try cause other pieces will burn then. Add sesame seeds to the uncooked ramen when its almost done and toast those with it all for about a minute. Set aside.
- 3
In a jar (or grab a small bowl and whisk it together super well) add oil, vinegar, sweetener, garlic powder, and soy sauce. Place the lid on and shake well.
- 4
In a large bowl add coleslaw mix, edamame, onions, oranges, ramen, almonds, and sesame seeds then toss with the dressing. You can either salt and pepper to taste here or add about 3/4 tsp of the seasoning packet from the ramen. It's up to you! Serve immediately.
- 5
Make ahead tips: Make dressing and mix with all ingredients. Toast ramen/almonds/sesame seeds, but keep separate until serving. I personally still really enjoy it as leftovers with everything mixed together. Stays good for 4-5 days in a container with a tight fitting lid.
Ramen Noodle Salad
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Looking for that quintessential potluck dish that always disappears first? This Ramen Noodle Salad is a beloved midwestern classic, bringing together satisfying crunch, fresh flavors, and an incredibly simple dressing that makes it an instant crowd-pleaser. You'll love how quickly this comes together, perfect for last-minute gatherings or a refreshing weeknight side.
What makes this Ramen Noodle Salad truly special is the delightful textural interplay. You get the crispness of the shredded cabbage and the ramen noodles, complemented by the nutty bite of slivered almonds and the tender pop of edamame. The simple, savory-sweet dressing, made with light olive oil, rice vinegar, and a touch of soy sauce, coats every ingredient beautifully, creating a balanced and addictive flavor profile.
Expect a vibrant, crunchy salad that's both refreshing and satisfying. The shredded cabbage offers a crisp base, while the ramen noodles add an unexpected, delightful texture that holds up well. Each forkful delivers a medley of savory, tangy, and subtly sweet notes from the Mandarin oranges and your choice of sweetener, making it incredibly well-rounded. This dish is naturally bright and light, serving as a perfect complement to richer main courses or a standalone light lunch.
This recipe is wonderfully adaptable to your pantry. If you don't have rice vinegar, white vinegar works just as well. For the sweetener, feel free to use your favorite sweetener if stevia isn't your preference. Ensure you're using Mandarin oranges packed in 100% fruit juice, not syrup, for the best flavor balance.
This Ramen Noodle Salad shines at potlucks, BBQs, or as a vibrant side dish for any casual meal. It’s excellent alongside grilled chicken or fish, offering a refreshing counterpoint to heartier fare.