RAMEN SALAD
A better, healthy version of the original Asian ramen salad with fresh ingredients. Ramen salad is a quick and easy favorite at any potluck!
Provided by Erin Clarke / Well Plated
Categories Salad
Time 15m
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : ServingSize 1 (of 8), Calories 236 kcal, Carbohydrate 23 g, Protein 8 g, Fat 14 g, SaturatedFat 2 g, Fiber 5 g, Sugar 9 g
RAMEN NOODLE SALAD
Sweet, tangy, crunchy ramen noodle and cabbage salad is a great side dish for potlucks or a weeknight dinner any day of the week.
Provided by Mary Younkin
Categories Salad
Time 15m
Number Of Ingredients 10
Steps:
- To make the dressing: Combine the oil, vinegar, sugar, and soy sauce in a jar and shake until the sugar has dissolved.
- Melt the butter in a large skillet over medium heat. While the butter is melting, crush the ramen noodles while still inside the package. Remove the seasoning packet and throw away (or set aside for later use). Add the noodles, almonds, and sesame seeds to the melted butter in the skillet.
- Saute while stirring frequently, until the noodle mixture is golden brown. Remove to a plate and let cool.
- Shred the cabbage and combine the cabbage and onions in a large mixing bowl. Add the noodle mixture. Pour the dressing over the salad and toss well to combine. Serve immediately.
Nutrition Facts : Calories 312 kcal, Carbohydrate 24 g, Protein 4 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 7 mg, Sodium 383 mg, Fiber 2 g, Sugar 14 g, ServingSize 1 serving
CRUNCHY RAMEN NOODLE SALAD
This Crunchy Ramen Noodle Salad is a light and delicious addition to your summer gatherings. No cooking required and it's ready in just 10 minutes!
Provided by Rebecca Hubbell
Categories Side Dish
Time 10m
Number Of Ingredients 10
Steps:
- Combine all ingredients, including the seasoning packets from the ramen, in a large bowl and mix until evenly coated.
Nutrition Facts : Calories 351 kcal, Carbohydrate 35 g, Protein 6 g, Fat 22 g, SaturatedFat 13 g, Sodium 594 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
CRUNCHY RAMEN SALAD
For potlucks and picnics, this ramen noodle salad is a knockout. I tote the veggies in a bowl, dressing in a jar and noodles in a bag. Then I shake them up together when it's time to eat. -LJ Porter, Bauxite, Arkansas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool., In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.
Nutrition Facts : Calories 189 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 250mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
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