Cooked - Ramen Noodle Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Ramen Noodle Salad

6.0

2 (3-oz.) pkg. ramen

½ c. raw, unsalted peanuts

¼ c. raw sesame seeds

1 garlic clove, grated

⅓ c. unseasoned rice vinegar

¼ c. pure maple syrup or honey

¼ c. toasted sesame oil

Zest of ½ orange

2 tbsp. reduced-sodium soy sauce

2 tsp. ground ginger

1 tsp. kosher salt

4 c. thinly shredded green cabbage (from about ½ head)

1 c. thinly shredded red cabbage (from about ¼ head)

½ c. shelled edamame

½ c. shredded unpeeled carrots (from about 3 medium)

½ c. thinly sliced scallions

¼ c. finely chopped fresh cilantro

Arrange a rack in center of oven; preheat oven to 400°. Leaving ramen in packs, crush one ramen pack into smaller crumbs, then the other into slightly bigger or bite-size pieces. Empty both packs onto a baking sheet. Add peanuts and sesame seeds and toss to combine.
Bake topping, tossing halfway through, until golden brown, about 6 minutes.
In a large bowl, toss cabbage, edamame, carrots, scallions, cilantro, and salt. Add dressing and toss to combine.
Add ramen mixture and toss again to combine.
Make Ahead: Salad can be assembled 3 days ahead. Store in an airtight container and refrigerate.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

CuisineAsian

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 46 weeks ago

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