ASIAN EDAMAME RAMEN SALAD
Hi there hey it’s Tiffany from Creme de l. a. Crumb! summer time salads are likely certainly one of my all time favorite things, not that I don’t eat salads all year spherical because absolutely, I do. All. the. time. And that’s one factor that’s so extraordinary about this Asian edamame ramen noodle salad, you may make it and serve it all yr round.
Simply study the ones shiny colors! Ahhhhh I’m in love. My mom made a version of this all in the course of my early life and that i continually loved it. She generally served it up at family parties, holidays, and other organization gatherings because it’s so easy to make and you could even make it ahead. In truth, i love this salad bloodless from the fridge the day after it’s made. The noodles get a little bit smooth and soaked with the yummy dressing… YUM! You’ve gotta strive it, you’ll love it!
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| ASIAN EDAMAME RAMEN SALAD |
INGREDIENTS:
- 1 large 16-ounce bag of tri-color cole slaw (without dressing)
- ½ cup cooked and shelled edamame
- 1 3-ounce package of Asian noodles (like Ramen noodles), crushed
- 1 11-ounce can mandarin oranges
- ¼ cup diced green onions
- 1 avocado, sliced or diced
- ¼ cup shaved almonds
- 1 cup store-bought or homemade (See below) Asian sesame dressing (Kraft makes an amazing toasted sesame dressing!)
- optional: sesame seeds
Dressing:
- ⅔ cup vegetable oil
- ⅓ cup rice wine vinegar
- ⅓ cup honey
- 2 tablespoons soy sauce
- pinch of salt and black pepper
- ¼ teaspoon sesame oil
INSTRUCTIONS:
- Combine all ingredients in a large bowl, with dressing, and toss to combine. Garnish with sesame seeds if desired.
- Can be covered and chilled up to 24 hours before serving - if making ahead, be sure to leave out the avocados til the end so they don't brown. Also, the noodles will soften the longer you allow it to sit before serving so keep that in mind!
