YIELD: 8 SUBMITTINGS
PREP TIME:TEN MINS
TOTAL TIME:15 MINS
Ingredients
FOR THE SALAD:
• one package ramen noodles — (3 ounces)
• 2/3 cup sliced almonds
• two tbsp sesame seeds
• one bag coleslaw blend — (16 ounces)
• one half cups shelled chilled edamame — thawed
• one cup shredded carrots
• 4 scallions — thinly sliced (both white and green parts)
• half cup canned mandarin orange segments in light syrup — rinsed and drained
FOR THE DRESSING:
• One-quarter cup rice vinegar
• 3 tbsp extra-virgin olive oil
• two tbsp honey — substitute agave supposing vegan
• one tbsp low-sodium soy sauce
• One-quarter tsp kosher salt
• One-quarter tsp black pepper
Instructions
1. Place a rack within the middle of your oven and prewarmth the oven to 425 degrees F. Crumb the ramen noodles onto a baking sheet and unfold them in a single stratum along with the almonds. Prepare in oven for 5 mins, take away from the oven, place the sesame seeds, and toss, then Prepare in oven for one to 3 additional mins bi till fragrant and golden. Watch closely so that the mix does not burn. put aside.
2. In a small bowl, briskly add along all of the dressing ingredients: rice vinegar, olive oil, honey, soy sauce, salt, and pepper. (As alternative, you’ll shake them along in a mason jar with a tight-fitting lid.)
3. In a submitting bowl, blend along the coleslaw, edamame, carrots, scallions, and toasted ramen and almonds. Drizzle the dressing over the top, then blend again to mix. Strew the oranges over the top, then refrigerate bi till ready to serve.
Recipe Notes
Leftover Asian Ramen Salad can last within the refrigerator for up to 3 days.
