Description
This super good, super fast to make Asian ramen noodle salad, Chinese coleslaw, is perfect for a potluck, great for lunch, and you can’t go wrong for dinner either. You just may want to add some chicken or other protein! So good and it stays crunchy for a few days even with dressing!
Ingredients
2 packages Ramen Noodles, uncooked and crumbled, no seasoning packet needed
1/2 c sliced almonds
1 12 oz bag edamame
1 – 2 16 oz bags of coleslaw mix or Brocoli Slaw (I used 24 oz)
1 bunch scallions minced
1 15 oz can Mandarin oranges, drained or I used Trader Joes, dried Mandarins (1/2 c)
1/2 c chopped celery or water chestnuts
1 T sesame seeds
Chicken, shrimp, steak-optional
Sesame Asian Dressing
1 t minced ginger
1 t sesame oil
2 cloves minced garlic
1 1/2 t brown sugar
1/4 c rice vinegar
1/4 c soy sauce
2 T honey
1/2 c canola oil or other flavorless oil
Instructions
Preheat oven to 400 or use a dry skillet for toasting the noodles and almonds.
Spread crumbled ramen noodles and sliced almonds on baking sheet and bake for about 5 – 7 minutes or until slighty toasted and golden. Do not let them overbrown or they will burn!
Add all salad ingredients to a large bowl along with some of the ramen/almond mixture. Save some to garnish the salad with!
Add the vinaigrette as needed and toss with the sesame seeds. Garnish with additional ramen noodles, almonds and sesame seeds.
Vinaigrette:
Combine all ingredients in a jar with a lid. When ready to serve shake jar until dressing has emulsified. Use as much or as little as you want. Dressing keeps well in the fridge.
Notes
I use frozen edamame and thaw them in a strainer under running water. I then sprinkle them with a generous amount of salt for extra flavor.