The crunch of ramen noodles and cabbage make this easy salad a picnic and pot luck favorite.
Course Salad, Side Dish
Cuisine American, Asian
Keyword ramen noodle salad
Prep Time 10minutes
Servings 8to 10
1 16-ouncepackage coleslaw mix
1package dry ramen noodles
1 15-ouncecan mandarin orangesdrained
1cupfrozen shelled edamame beansthawed
6green onionswhites and greens chopped
1tablespoonblack sesame seeds
7tablespoonsseasoned rice vinegar
2tablespoonsvegetable or grapeseed oil
3teaspoonslight soy sauce
4teaspoonssesame oiladd more to taste if you prefer a strong sesame taste
Freshly ground black pepper
Add the coleslaw mix to a large bowl. Crumble the dry ramen noodles into the coleslaw and then add the mandarin oranges and edamame. Add the green onions, slivered almonds and black sesame seeds and toss.
In a small bowl, whisk the rice vinegar, vegetable oil, soy sauce, sugar and sesame oil and freshly ground black pepper in a small bowl. Drizzle over the slaw mix and toss to combine. Refrigerate for 1 hour for flavors to meld.
*If you don't have slivered almonds or can't eat almonds, try using chopped walnuts or pecans in this ramen salad.
Note: Add 2 cups chopped chicken breast to make a one dish meal.