Ramen Noodle Salad
Ramen Noodle Salad is a favorite midwestern potluck classic! Shredded cabbage, ramen, and almonds tossed with a simple dressing.
Ingredients
- 1 (16 oz) pkg bag coleslaw mix
- 1/2 cup chopped green onions
- 1 (3 oz) pkg ramen noodles, seasoning packet removed
- 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.