Ramen Salad
Ingredients
The salad
-
1
package
ramen noodles (3 ounces)
-
⅔
cup
sliced almonds
-
2
tablespoons
sesame seeds
-
1
bag
coleslaw mix (16 ounces)
-
1 ½
cups
shelled frozen edamame, thawed
-
1
cup
shredded carrots
-
4
scallions
thinly sliced (both white and green parts)
-
½
cup
canned mandarin orange segments in light syrup, rinsed and drained
The dressing
-
¼
cup
rice vinegar
-
3
tablespoons
extra-virgin olive oil
-
2
tablespoons
honey (or agave if vegan)
-
1
tablespoon
low-sodium soy sauce
-
¼
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
Instructions
- Preheat the oven to 425°F and spread the ramen noodles and almonds on a baking sheet.
- Bake for 5 minutes, then add sesame seeds and bake for an additional 1 to 3 minutes until fragrant.
- In a small bowl, mix together the dressing ingredients until well combined.
- In a large bowl, combine the coleslaw, edamame, carrots, scallions, and toasted ramen and almonds.
- Drizzle the dressing over the salad, toss to combine, and top with mandarin oranges before serving.
Nutrition Facts (estimated)
Servings
8
Calories
236
Total fat
14g
Total carbohydrates
23g
Total protein
8g
Sodium
20mg
Cholesterol
0mg
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