Ingredients
- 2 packs instant ramen noodles (discard seasoning packets)
- 4 cups coleslaw mix (shredded cabbage & carrots)
- 1 cup shredded red cabbage (optional)
- ½ cup green onions, sliced
- ½ cup slivered almonds (or sunflower seeds)
- ½ cup shelled edamame or peas (optional)
- ½ cup olive oil (or neutral oil)
- ¼ cup rice vinegar
- 3 tbsp soy sauce
- 2 tbsp honey (or sugar)
- 1 tbsp sesame oil
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- Pinch of red pepper flakes (optional)
Instructions
- Break ramen noodles into bite-sized pieces. In a skillet, toast noodles and almonds over medium heat until lightly golden. Let cool.
- Whisk together olive oil, rice vinegar, soy sauce, honey, sesame oil, ginger, garlic, and red pepper flakes to make the dressing.
- In a large bowl, combine coleslaw mix, red cabbage, green onions, and edamame. Toss with toasted noodles & almonds.
- Pour dressing over salad and toss well. Chill for 30 minutes before serving for best flavor.
Notes
Best enjoyed chilled; great for potlucks or picnics. Can add grilled chicken or shrimp for a main dish.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian