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Healthy Asian Ramen Salad
from Well Plated

Name: Healthy Asian Ramen Salad
Prep time: 10M
Cook time: 15M
Ingredients: ¼ teaspoon black pepper; ¼ teaspoon kosher salt; 1 tablespoon low sodium soy sauce; 2 tablespoons honey (substitute agave if vegan); 3 tablespoons extra virgin olive oil; ¼ cup rice vinegar; ½ cup canned mandarin orange segments in light syrup, rinsed and drained; 4 scallions, thinly sliced (both white and green parts); 1 cup shredded carrots; 1 ½ cups shelled frozen edamame, thawed; 1 , 16-ounce bag coleslaw mix; 2 tablespoons sesame seeds; ⅔ cup sliced almonds; 1 , 3-ounce package of ramen noodles

Ingredients

You need 14 Ingredients

1 , 3-ounce package of ramen noodles

⅔ cup sliced almonds

2 tablespoons sesame seeds

1 , 16-ounce bag coleslaw mix

1 ½ cups shelled frozen edamame, thawed

1 cup shredded carrots

4 scallions, thinly sliced (both white and green parts)

½ cup canned mandarin orange segments in light syrup, rinsed and drained

¼ cup rice vinegar

3 tablespoons extra virgin olive oil

2 tablespoons honey (substitute agave if vegan)

1 tablespoon low sodium soy sauce

¼ teaspoon kosher salt

¼ teaspoon black pepper

Steps

Showing 1 out of 3 Steps

Place a rack in the center of your oven and preheat to 425 degrees F. Crumble the ramen noodles onto a baking sheet, then spread them in a single layer, along with the almonds. Bake for 5 minutes, remove from the oven, add the sesame seeds and toss, then bake for 1 to 3 additional minutes until fragrant and golden. Watch closely so that the mixture does not burn. Set aside.

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Well Plated