Asian Ramen Noodle SaladJump to Recipe This colorful, healthy Asian ramen noodle salad full of fresh ingredients. Carrots, green and purple cabbage, edamame, scallions, toasted almonds and crunchy ramen noodles are all in this salad. The dressing is tangy, sweet, and loaded with Asian flavors!
If you plan on storing leftover Asian Salad, do not toss the salad with ramen or the dressing otherwise you’ll end up with a soggy salad within a couple hours. Instead, store the salad, ramen and dressing in separate airtight containers. The saladwithoutthe dressing will last about 3 day...
If there’s any particular ingredient that you don’t care for, you can leave it out or substitute with something you would prefer more. Change out the peanuts for almonds, the edamame for celery, or anything else you desire! Since the cabbage accounts for so much of the salad, if you...
Packed with vibrant colors and textures from the cabbage and crunchy almonds, this salad is not only a feast for the eyes but also a nutritional powerhouse. Packed with a delightful blend of colors, flavors, and textures, this crunchy ramen noodle salad will brighten up any meal. Whether you...
SALAD: 1 large napa cabbage 1 purple cabbage 2 (8-ounce) cans sliced water chestnuts 1 cup scallions, thinly sliced 1 red bell pepper, thinly sliced 1 cup fresh cilantro, chopped 1 cup shredded carrots (matchstick carrots) 1 cup shelled edamame 1 package Maruchan Ramen Noodle Soup, Oriental...
Once noodles and almonds are cool, add those to the bowl as well and give it a good mix. I used my hands for this. For the dressing, whisk together the sugar, oil, Worcestershire sauce, red wine vinegar, and the remaining packet of Ramen noodle seasoning. Pour over cole slaw mix and...
For the slaw you’ll need: Napa cabbage, red cabbage, carrot (I used 2 small-medium carrots instead of 1 large), red pepper, green onion, butter, crushed ramen noodles, sesame seeds, slivered almonds, and lime (I was out of lime, so I grabbed a lemon instead). ...