Crunchy Ramen Noodle Salad
Crunchy Ramen Noodle Salad is slightly sweet, tangy, loaded with texture, and tossed with an easy Asian-inspired dressing. It's the perfect summer side dish for any potluck or backyard barbecue.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Salad, Sides
- Method: No Cook
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Ramen Noodle Salad
- 1 16oz bag coleslaw mix
- 2 3oz package ramen noodles, crumbled and seasoning packet discarded
- 1 cup shelled and cooked edamame
- 1-2 avocados, peeled and diced
- 1-2 mangoes, peeled and diced
- 1/2 cup sliced almonds
- 1/2 cup thinly sliced green onions
Asian Dressing
- 1/2 cup canola oil
- 1/4 cup honey
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce
- Kosher Salt and Black Pepper
Instructions
- Prepare the Salad Ingredients. Slice and dice the mango, avocado, and green onion. Crush the ramen noodles and cook the edamame.
- Mix the Dressing. Whisk together the dressing ingredients or shake up in a mason jar. Season with a big pinch of salt and pepper.
- Toss Salad. In a large bowl, toss together the salad ingredients and the dressing. Taste and adjust salt and pepper, if needed.
- Serve and Enjoy. Salad is best eaten immediately.
Notes
Once the salad is tossed together with the dressing, it will start to lose its crunch over time. I recommend tossing it together right before serving. But, if you want to prepare in advance you could slice and dice the ingredients the day before (except for the avocado which will brown) and mix up the dressing.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 464
- Sugar: 23.2 g
- Sodium: 431.4 mg
- Fat: 27.5 g
- Carbohydrates: 50.6 g
- Fiber: 7.2 g
- Protein: 9.1 g
- Cholesterol: 0 mg
Find it online: https://kathleenscravings.com/crunchy-ramen-noodle-salad/