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I absolutely LOVE this Asian Ramen Noodle Salad and am almost embarrassed to admit that I have never tried ramen noodles prior to making this recipe. Consider me hooked! It has a little something for everyone, including contrasts in both texture and flavor.
I buy the Oriental flavored ramen because they are by default, the only vegetarian-friendly option. Since we are discarding the flavor packet and really only using the noodles, it doesn’t matter which flavor you purchase this time around.
Cook until just tender according to the directions on the packet.
You can get creative here and add all of your favorite ingredients. I used a bagged coleslaw mix, shredded purple cabbage, edamame, matchstick carrots, parsley, slivered almonds, green onions and avocado halves.
The dressing is a simple oil and vinegar vinaigrette jazzed up with soy sauce, sesame oil, salt and pepper. The entire salad is garnished with both white and black sesame seeds.
Toss to combine and enjoy with chopsticks, enjoy it twirled with a fork like spaghetti – no judgement here 😉
Did you make this recipe for Asian Ramen Noodle Salad? Leave me a comment below and let me know what you thought!
And if you enjoyed this recipe, why not PIN IT FOR LATER! 🙂
Asian Ramen Noodle Salad
- 1 bag Prepared Coleslaw Mix no sauce
- 1 medium Carrot cut into matchsticks
- 1/2 c Purple Cabbage shredded
- 2 package Ramen Noodles discard seasoning packet
- 1/4 c Edamame I use frozen, defrosted
- 1 large Avocado halved
- 2 tbsp Almonds preferably slivered
- 2 tbsp Parsley chopped
- 2 tbsp Scallions chopped
- 1/4 c Neutral flavored oil of your choosing
- 2 tbsp Rice Vinegar
- 2 tbsp Agave Nectar
- 1 tsp Tamari or Soy Sauce
- 1/2 tsp Sesame Oil
- Salt + Pepper to taste
TO MAKE THE VINAIGRETTE:
Whisk all ingredients together.
TO MAKE THE SALAD:
Add ingredients together in a large bowl, tossing with the vinaigrette until combined.