Crunchy Asian Ramen Noodle Salad (a.k.a. Basically the Best Potluck Salad EVER)
This Crunchy Asian Ramen Noodle Salad recipe is quickly and fundamental to make, tossed with a fundamental sesame vinaigrette, and proper for picnics and potlucks!
This Crunchy Asian Ramen Noodle Salad is fundamental to make, tossed with recent mango, avocado, edamame, cole slaw, almonds, and a sesame honey vinaigrette...and SO delicious! Perfect for potlucks, picnics, or as a fundamental salad or aspect dish. | gimmesomeoven.com
Alright, present of hands.
Who else grew up consuming ramen noodle salad? ? ? ?
Chances are that within the event you grew up within the Midwest, this salad crossed your trail a minimum of a time or two. My mother used to make it many times while we have been kids, and introduced it alongside to each potluck, picnic, and church position imaginable. And we always, all the time got here residence with an empty bowl.
What can I say — of us love this salad!
close
That said, the unique model that we made again within the 90s was a section of further filled with processed meals and sugar than I desire to consume nowadays. So a couple of years ago, I gave my mom’s recipe a couple of glossy updates and shared it on blog. But even within the years on the grounds that then, I’ve truly made a couple of further updates — together with making it with fitter ramen noodles (and even gluten-free ramen noodles, if needed), and together with in some further veggies. So on the grounds that we’re getting into the preferable of potluck and picnic season, I concept I’d share it with you as soon as more. Because no topic the decade, I’ve discovered that of us move totally nuts for this salad. And it’s downright delicious.
CRUNCHY ASIAN RAMEN NOODLE SALAD RECIPE | 1-MINUTE VIDEO
Back within the day, this salad used to merely be made with:
cole slaw mix
sliced almonds
sliced inexperienced onions
a vegetable oil / white vinegar / white sugar vinaigrette
canned mandarin oranges
…and the noodles from these vintage $0.29 ramen noodle packets
Nowadays, I nonetheless keep on with the cole slaw blend (organic), inexperienced onions and almonds. But I also like utilizing (affiliate hyperlinks included):
avocado
fresh mango (instead of the mandarin oranges with further sugar)
edamame
…and then I desire to make use of these fitter natural ramen noodles or these gluten-free ramen noodles
Plus, my yummy go-to vinaigrette for this salad now uses:
avocado oil (or any mild-flavored oil you’d like)
rice vinegar
honey (or your wanted sweetener)
soy sauce
toasted sesame oil
To make the salad, I suggest spreading the ramen noodles and almonds out on a baking sheet and toasting them for about 10 minutes till flippantly golden. (<– Tip from my mom!) Then upload all your meals to a big blending bowl, drizzle at the vinaigrette, provide everything a nice toss…
And in no time, this delicious salad could be yours to share and enjoy!
It’s nonetheless just as proper as ever for picnics, potlucks, or church basement functions…or every time you want a nice salad on your life. ;)
Enjoy, everyone!
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5 / 5 (31 Reviews)
Did you make this recipe?
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YIELD: ABOUT 8 SERVINGS
CRUNCHY ASIAN RAMEN NOODLE SALAD (A.K.A. BASICALLY THE BEST POTLUCK SALAD EVER)
This delicious Crunchy Asian Ramen Noodle Salad recipe is tossed with a fundamental sesame vinaigrette…and tastes totally delicious!
TOTAL TIME: 10 MINS PREP TIME: 10 MINS COOK TIME: 0 MINS
INGREDIENTS:
SALAD INGREDIENTS:
1 (16-ounce) bag coleslaw mix
2 (3-ounce) programs of ramen noodles*, crumbled (you won't use the seasoning packet)
1 cup shelled and cooked edamame
1 avocado, peeled, pitted and diced
1 mango, peeled, pitted, and julienned (or diced)
1/2 cup thinly-sliced almonds
1/2 cup thinly-sliced inexperienced onions (scallions)
Asian honey vinaigrette (see meals below)
ASIAN HONEY VINAIGRETTE
1/2 cup avocado oil (or vegetable oil, or any cooking oil)
1/4 cup honey (or your wanted sweetener)
1/4 cup rice vinegar
2 teaspoons soy sauce
1/4 teaspoon toasted sesame oil
pinch of salt and black pepper
DIRECTIONS:
TO MAKE THE SALAD:
Heat oven to 425°F. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a section to combine. Bake for about 5 minutes, or till the almonds and noodles are moderately toasted and golden. Remove baking sheet, and provide the combination a nice stir to toss. Then return it to the oven and toast for one more 3 minutes. Keep a really near eye at the combination so that it doesn't burn. Remove and set aside.
Add meals (including the vinaigrette) collectively in a big bowl, and toss till combined.
Serve immediately, or disguise and refrigerate for as a great deal as 3 days. (This salad is a lot higher eaten the primary day, because the noodles lose their “crunch” the longer it sits, and the avocado might brown a bit. Still, it’s perfectly edible and stress-free even after a couple of days!)
FULL ARTICLE >>>>>>>>
This Crunchy Asian Ramen Noodle Salad is fundamental to make, tossed with recent mango, avocado, edamame, cole slaw, almonds, and a sesame honey vinaigrette...and SO delicious! Perfect for potlucks, picnics, or as a fundamental salad or aspect dish. | gimmesomeoven.com
Alright, present of hands.
Who else grew up consuming ramen noodle salad? ? ? ?
Chances are that within the event you grew up within the Midwest, this salad crossed your trail a minimum of a time or two. My mother used to make it many times while we have been kids, and introduced it alongside to each potluck, picnic, and church position imaginable. And we always, all the time got here residence with an empty bowl.
What can I say — of us love this salad!
close
That said, the unique model that we made again within the 90s was a section of further filled with processed meals and sugar than I desire to consume nowadays. So a couple of years ago, I gave my mom’s recipe a couple of glossy updates and shared it on blog. But even within the years on the grounds that then, I’ve truly made a couple of further updates — together with making it with fitter ramen noodles (and even gluten-free ramen noodles, if needed), and together with in some further veggies. So on the grounds that we’re getting into the preferable of potluck and picnic season, I concept I’d share it with you as soon as more. Because no topic the decade, I’ve discovered that of us move totally nuts for this salad. And it’s downright delicious.
CRUNCHY ASIAN RAMEN NOODLE SALAD RECIPE | 1-MINUTE VIDEO
Back within the day, this salad used to merely be made with:
cole slaw mix
sliced almonds
sliced inexperienced onions
a vegetable oil / white vinegar / white sugar vinaigrette
canned mandarin oranges
…and the noodles from these vintage $0.29 ramen noodle packets
Nowadays, I nonetheless keep on with the cole slaw blend (organic), inexperienced onions and almonds. But I also like utilizing (affiliate hyperlinks included):
avocado
fresh mango (instead of the mandarin oranges with further sugar)
edamame
…and then I desire to make use of these fitter natural ramen noodles or these gluten-free ramen noodles
Plus, my yummy go-to vinaigrette for this salad now uses:
avocado oil (or any mild-flavored oil you’d like)
rice vinegar
honey (or your wanted sweetener)
soy sauce
toasted sesame oil
To make the salad, I suggest spreading the ramen noodles and almonds out on a baking sheet and toasting them for about 10 minutes till flippantly golden. (<– Tip from my mom!) Then upload all your meals to a big blending bowl, drizzle at the vinaigrette, provide everything a nice toss…
And in no time, this delicious salad could be yours to share and enjoy!
It’s nonetheless just as proper as ever for picnics, potlucks, or church basement functions…or every time you want a nice salad on your life. ;)
Enjoy, everyone!
PRINT RECIPE
5
5 / 5 (31 Reviews)
Did you make this recipe?
LEAVE A REVIEW »
YIELD: ABOUT 8 SERVINGS
CRUNCHY ASIAN RAMEN NOODLE SALAD (A.K.A. BASICALLY THE BEST POTLUCK SALAD EVER)
This delicious Crunchy Asian Ramen Noodle Salad recipe is tossed with a fundamental sesame vinaigrette…and tastes totally delicious!
TOTAL TIME: 10 MINS PREP TIME: 10 MINS COOK TIME: 0 MINS
INGREDIENTS:
SALAD INGREDIENTS:
1 (16-ounce) bag coleslaw mix
2 (3-ounce) programs of ramen noodles*, crumbled (you won't use the seasoning packet)
1 cup shelled and cooked edamame
1 avocado, peeled, pitted and diced
1 mango, peeled, pitted, and julienned (or diced)
1/2 cup thinly-sliced almonds
1/2 cup thinly-sliced inexperienced onions (scallions)
Asian honey vinaigrette (see meals below)
ASIAN HONEY VINAIGRETTE
1/2 cup avocado oil (or vegetable oil, or any cooking oil)
1/4 cup honey (or your wanted sweetener)
1/4 cup rice vinegar
2 teaspoons soy sauce
1/4 teaspoon toasted sesame oil
pinch of salt and black pepper
DIRECTIONS:
TO MAKE THE SALAD:
Heat oven to 425°F. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a section to combine. Bake for about 5 minutes, or till the almonds and noodles are moderately toasted and golden. Remove baking sheet, and provide the combination a nice stir to toss. Then return it to the oven and toast for one more 3 minutes. Keep a really near eye at the combination so that it doesn't burn. Remove and set aside.
Add meals (including the vinaigrette) collectively in a big bowl, and toss till combined.
Serve immediately, or disguise and refrigerate for as a great deal as 3 days. (This salad is a lot higher eaten the primary day, because the noodles lose their “crunch” the longer it sits, and the avocado might brown a bit. Still, it’s perfectly edible and stress-free even after a couple of days!)
FULL ARTICLE >>>>>>>>
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