Asian Ramen Noodle Salad

Asian Ramen Noodle Salad

Serves 8-10 side portions


For salad:
2 (3 oz) pkgs. Dry ramen, broken into small pieces (discard seasoning packet)
6 cups thinly sliced green cabbage
1 cup carrots, grated
1 cup mandarin orange segments
1 cup frozen shelled edamame beans, thawed
½ green onions, chopped 

For dressing:
⅓ cup extra virgin olive oil
¼ cup rice vinegar
2 tbsp soy sauce
3 tbsp honey
2 tsp minced ginger
1 tsp minced garlic
½ tsp toasted sesame oil
Pinch of Salt + ground black pepper, to taste
Black sesame seeds, for topping 


  1. In a large bowl add in broken ramen noodles, cabbage, carrots, mandarin oranges edamame beans and green onions.
  2. In a small bowl whisk together extra virgin olive oil, rice vinegar, soy sauce, honey, minced ginger, minced garlic, toasted sesame oil and salt and pepper. Whisk together dressing and taste test for salt and pepper. 
  3. Drizzle dressing over the top of the vegetables and add in cooled ramen almond mixture. Toss everything together and sprinkle with black sesame seeds.