easy chinese food

A better, healthy version of the classic crunchy Ramen Salad made with fresh ingredients. Cabbage coleslaw makes it quick and easy. A potluck favorite!

Ramen Salad

ramen noodles ((3 ounces))

almonds

sesame seeds

coleslaw mix ((16 ounces))

edamame (thawed)

carrots

scallions (thinly sliced (both white and green parts))

canned mandarin orange

rice vinegar

olive oil

honey (substitute agave if vegan)

soy sauce

salt

black pepper

Place a rack in the center of your oven and preheat the oven to 425 degrees F. Crumble the ramen noodles onto a baking sheet and spread them in a single layer along with the almonds. Bake for 5 minutes, remove from the oven, add the sesame seeds, and toss, then bake for 1 to 3 additional minutes until fragrant and golden. Watch closely so that the mixture does not burn. Set aside.

In a small bowl, briskly stir together all of the dressing ingredients: rice vinegar, olive oil, honey, soy sauce, salt, and pepper. (Alternatively, you can shake them together in a mason jar with a tight-fitting lid.)

In a serving bowl, toss together the coleslaw, edamame, carrots, scallions, and toasted ramen and almonds. Drizzle the dressing over the top, then toss again to combine. Sprinkle the oranges over the top, then refrigerate until ready to serve.

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Ramen Salad

The most viewed easy chinese food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine