Description
This Ramen Noodle Salad is your new summer BBQ favorite! It features crunchy noodles, fresh veggies like carrots, cabbage, and edamame, all mixed with a tasty sesame dressing.
Ingredients
For the Salad:
- 1 package instant ramen noodles (3 oz, any flavor)
- 3 cups shredded cabbage (green, red, or a combination)
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced green onions
- 1/3 cup slivered almonds
- 1/3 cup edamame
- 1/4 cup chopped fresh cilantro
For the Dressing:
- 1/4 cup neutral oil (like vegetable or avocado oil)
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- Salt & pepper, to taste
Instructions
- Preheat the oven to 350℉.
- Break up the ramen noodles into bite-sized pieces and place them on a baking sheet. Discard the seasoning packet. Bake the noodles for 7-10 minutes, until lightly toasted.
- Add the toasted ramen noodles, cabbage, carrots, green onions, almonds, edamame, and cilantro to the bowl.
- In a small jar or bowl, whisk together all the dressing ingredients until well combined.
- Pour the dressing over the salad. Toss everything together until evenly coated.
- Let the salad sit for 10-15 minutes before serving to slightly soften the noodles.
Notes
I recommend storing each component of your salad separately in airtight containers in the fridge for 3-4 days. This will help keep them fresh and prevent things from getting soggy.
If you think you’ll have leftovers, you can serve the salad pre-tossed, allowing everyone to serve themselves.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: Asian