It’s so sad that salads get such a bad rap sometimes, or that people only think of them as being boring – they are incredibly versatile and such a great option when you want to whip up something healthy and flavorful for your family; plus, it’s so easy to cater them to your tastes, or use them as an opportunity to clean out your fridge. Instead of your typical, run of the mill version with mixed greens, we wanted to put an Asian spin on our meal and make Asian ramen noodle salad the other night. While you might not think you can mix up a tasty Asian dish, bursting with all the traditional flavors you love, don’t worry, one quick trip to the grocery store is all you need to get this dinner on the table.
So what’s in this salad, you ask? We used a package of store-bought coleslaw mix (feel free to use your own though, if you feel like it), dry ramen noodles, mandarin oranges, chicken (to make it a full meal!), edamame and almonds. A quick, easy dressing is all it takes to pack this dish full of flavor, so really this recipe comes together in minutes and will have your whole family requesting it sooner than you know. Seriously, making this means you’ve got yourself covered for a healthy, filling lunch or dinner…and knowing that you can come up with that without adding to your exhaustion after a long day is the cherry on top of this whole thing. Go ahead and check it out; you won’t be disappointed!
Asian Noodle Salad
15 minutes to prepare serves 6-8
- 1 (16 oz.) package coleslaw mix
- 1 (15 oz.) can mandarin oranges, rinsed and drained
- 1 package dry ramen noodles
- 5 green onions, finely chopped
- 2 cups cooked chicken, sliced or shredded
- 3/4 cup frozen, shelled edamame beans, thawed
- 1/3 cup rice vinegar
- 1/3 cup slivered almonds
- 1/4 cup low-sodium soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon sugar, optional
- kosher salt and freshly ground pepper, to taste
- Combine coleslaw mix, oranges, noodles, green onions, chicken, edamame and almonds in a large bowl.
- In a separate, small bowl, whisk together rice vinegar, soy sauce, vegetable oil and sugar until combined, then season with salt and pepper.
- Pour dressing over salad mixture and toss together to combine.
- Refrigerate for at least 2 hours, or overnight, giving flavors a chance to develop and blend.
Recipe adapted from Foodie Crush