Classic Asian Ramen Salad Recipe

Introduction

This Classic Asian Ramen Salad is a crunchy, flavorful dish that combines toasted ramen noodles with fresh vegetables and a tangy dressing. It’s a perfect side dish or light meal that’s quick to prepare and sure to impress.

Ingredients

• 2 (3oz) packages of Ramen noodles (any flavor)
• 1/2 cup sliced almonds
• 1 (16oz) package coleslaw mix
• 1 cup mandarin oranges (drained)
• 1 cup edamame (shelled)
• 4 scallions (sliced)
• 1/3 cup canola oil
• 1/3 cup sugar
• 1/4 cup apple cider vinegar
• 2 tbsp soy sauce
• 1/4 tsp sesame oil
• Salt and pepper

Instructions

1. Step 1: Preheat your oven to 415 degrees F.
2. Step 2: Crumble the ramen noodles and discard the seasoning packets. Combine the noodles with the sliced almonds on a parchment-lined baking sheet.
3. Step 3: Toast the mixture in the oven for 7 to 9 minutes, stirring halfway through, until light golden brown. Remove from oven and let cool.
4. Step 4: In a large bowl, combine the coleslaw mix, shelled edamame, drained mandarin oranges, sliced scallions, and the toasted noodle-almond mixture.
5. Step 5: In a small bowl, whisk together canola oil, sugar, apple cider vinegar, soy sauce, sesame oil, and a pinch of salt and pepper until the sugar dissolves.
6. Step 6: Pour the dressing over the salad and toss gently to combine. Serve immediately or refrigerate until ready to serve.

Tips & Variations

• For extra crunch, add chopped water chestnuts or toasted sesame seeds.
• Substitute almonds with chopped peanuts or cashews for a different nutty flavor.
• If you prefer a spicier kick, add a splash of sriracha or a pinch of red pepper flakes to the dressing.
• Use fresh mandarin segments if canned ones are unavailable, just drain any excess juice before adding.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. To maintain the crunch of the toasted noodles, it’s best to add them just before serving if storing the salad for longer periods. Re-toss the salad gently after refrigerating before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad and dressing ahead, but keep the toasted noodles separate until just before serving to preserve their crunch.

Is this salad gluten-free?

This salad is only gluten-free if you use gluten-free ramen noodles and soy sauce. Check the labels to ensure they meet your dietary needs.

Classic Asian Ramen Salad Recipe

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★★★★★

4.6 from 125 reviews

This Classic Asian Ramen Salad blends crunchy toasted ramen noodles and almonds with fresh coleslaw mix, sweet mandarin oranges, and tender edamame. Dressed in a tangy and slightly sweet homemade dressing made from canola oil, apple cider vinegar, soy sauce, and a hint of sesame oil, this salad is a perfect balance of textures and flavors. Ideal as a refreshing side or light meal, it’s quick to prepare and stores well for up to three days in the refrigerator.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 2 (3oz) packages of Ramen noodles (any flavor)
• 1/2 cup sliced almonds
• 1 (16oz) package coleslaw mix
• 1 cup mandarin oranges, drained
• 1 cup shelled edamame
• 4 scallions, sliced

Dressing Ingredients

• 1/3 cup canola oil
• 1/3 cup sugar
• 1/4 cup apple cider vinegar
• 2 tablespoons soy sauce
• 1/4 teaspoon sesame oil
• Salt and pepper to taste

Instructions

1. Preheat Oven: Set your oven to 415°F (213°C) to prepare for toasting the ramen noodles and almonds.
2. Toast Noodles and Almonds: Crumble the ramen noodles into small pieces, discarding the seasoning packets. Spread the noodles and sliced almonds on a parchment-lined baking sheet. Toast them in the preheated oven for 7 to 9 minutes, stirring halfway through, until they turn a light golden brown. Remove from oven and allow to cool completely.
3. Combine Salad Ingredients: In a large bowl, mix together the coleslaw mix, shelled edamame, drained mandarin oranges, sliced scallions, and the cooled toasted noodle and almond mixture. Set aside while preparing the dressing.
4. Prepare Dressing: In a small bowl, whisk together the canola oil, sugar, apple cider vinegar, soy sauce, sesame oil, salt, and pepper until the sugar is fully dissolved and the dressing is well combined.
5. Toss Salad and Serve: Pour the dressing over the salad mixture and toss thoroughly to coat all ingredients evenly. Serve immediately or refrigerate in a covered container for up to 3 days. Enjoy your fresh, flavorful Asian ramen salad!

Notes

• Make sure to discard the ramen seasoning packets as they are not needed for this recipe.
• Toasting the noodles and almonds enhances their flavor and provides a satisfying crunch.
• If desired, you can substitute canola oil with another neutral oil like vegetable or light olive oil.
• This salad can be stored refrigerated for up to 3 days, but the noodles may lose some crunch over time.
• Adjust the sweetness or saltiness of the dressing according to your preference.

Keywords: Asian salad, ramen noodle salad, coleslaw mix salad, toasted ramen noodles, edamame salad, mandarin orange salad, easy Asian salad