Asian Ramen Salad with Coleslaw (Print-Friendly Version)
Crisp coleslaw, toasted ramen, mandarin oranges, and a tangy sesame dressing for a fresh, lively salad.
# What You’ll Need to Make This:
→ Salad
01 -
85 grams ramen noodles, crumbled (1 package, 3 oz, seasoning discarded)
02 -
80 grams sliced almonds (2/3 cup)
03 -
18 grams sesame seeds (2 tablespoons)
04 -
450 grams coleslaw mix (1 bag, 16 oz)
05 -
225 grams shelled frozen edamame, thawed (1 1/2 cups)
06 -
100 grams shredded carrots (1 cup)
07 -
4 scallions, thinly sliced
08 -
120 grams canned mandarin orange segments in light syrup, rinsed and drained (1/2 cup)
→ Dressing
09 -
60 milliliters rice vinegar (1/4 cup)
10 -
45 milliliters extra-virgin olive oil (3 tablespoons)
11 -
30 milliliters honey or agave syrup for vegan option (2 tablespoons)
12 -
15 milliliters low-sodium soy sauce (1 tablespoon)
13 -
1.25 milliliters kosher salt (1/4 teaspoon)
14 -
1.25 milliliters ground black pepper (1/4 teaspoon)
# How to Prepare:
01 -
Preheat oven to 220°C. Scatter crumbled ramen noodles and sliced almonds in an even layer on a baking tray. Bake for 5 minutes. Remove tray, add sesame seeds, mix, and return to the oven for 1 to 3 minutes until fragrant and golden. Monitor closely to prevent burning. Set aside to cool.
02 -
In a small bowl, vigorously whisk together rice vinegar, extra-virgin olive oil, honey or agave, soy sauce, kosher salt, and ground black pepper until emulsified. Optionally, combine in a jar with a tight lid and shake well.
03 -
In a large serving bowl, mix coleslaw, thawed edamame, shredded carrots, scallions, and the toasted ramen mixture. Drizzle dressing evenly over the salad and toss gently to coat.
04 -
Distribute mandarin orange segments over the top of the salad. Refrigerate until chilled, then serve.
# Extra Tips:
01 -
For optimal texture, add toasted noodles and almonds just before serving to preserve crunch.
02 -
Salad can be kept refrigerated in an airtight container for up to 3 days.