Description
Crunchy Ramen Noodle Salad is a vibrant and delicious dish that combines the satisfying crunch of ramen noodles with fresh veggies and a zesty sesame honey vinaigrette. This recipe is perfect for any occasion, whether it’s a summer picnic, a light lunch, or a colorful side dish at family gatherings. The mix of textures and flavors makes each bite delightful. Quick to prepare in just 10 minutes, you can customize it by adding your favorite proteins like chicken or tofu. Enjoy this salad as a refreshing main course or pair it with grilled meats for a well-rounded meal that everyone will love.
Ingredients
Scale
- 1 (16-ounce) bag coleslaw mix
- 2 (3-ounce) packages of ramen noodles, crumbled (you will not use the seasoning packet)
- 1 cup shelled and cooked edamame
- 1 avocado, peeled, pitted and diced
- 1 mango, peeled, pitted, and julienned (or diced)
- 1/2 cup thinly-sliced almonds
- 1/2 cup thinly-sliced green onions (scallions)
- 1/2 cup avocado oil (or vegetable oil, or any cooking oil)
- 1/4 cup honey (or your desired sweetener)
- 1/4 cup rice vinegar
- 2 teaspoons soy sauce
- 1/4 teaspoon toasted sesame oil
- pinch of salt and black pepper
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Gather all ingredients and chop the vegetables.
- In a small bowl, whisk together avocado oil, honey, rice vinegar, soy sauce, toasted sesame oil, salt, and pepper to make the vinaigrette.
- In a large mixing bowl, combine coleslaw mix, crumbled ramen noodles, edamame, avocado, mango, sliced almonds, and green onions.
- Pour the vinaigrette over the salad and toss gently until evenly coated.
- Serve immediately or let chill in the refrigerator for 15 minutes for enhanced freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 8g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg