Crunchy Asian Ramen Salad
This classic crunchy ramen salad is a healthy adaptation of a Midwest potluck favorite. Featuring crisp shredded cabbage, protein-rich edamame, and toasted almonds, it is tossed in a vibrant ginger-soy dressing made with heart-healthy olive oil and naturally sweet agave. Mandarin oranges add a delightful sweetness, making this colorful dish an addictive and refreshing side for any gathering.
Instructions
- 1
Preheat oven to 425F. Crumble ramen noodles (1 packet) onto a baking sheet and spread in a single layer with sliced almonds (0.67 cup). Bake for 5 minutes, then add sesame seeds (2 tbsp). Toss and bake for 1 to 2 more minutes until golden. Set aside.
- 2
In a small bowl or mason jar, whisk together rice vinegar (0.25 cup), extra-virgin olive oil (3 tbsp), agave syrup (2 tbsp), soy sauce (1 tbsp), kosher salt (0.25 tsp), and black pepper (0.25 tsp) until combined.
- 3
In a large bowl, toss together coleslaw mix (1 packet), frozen edamame (1.5 cup), carrots (1 cup), and scallions (4) with the toasted ramen mixture. Drizzle the dressing over the top and toss again. Garnish with mandarin orange (0.5 cup) and chill until serving.
Nutrition Facts
Per portion