Crunchy Ramen Salad
This is Mama Miche, and today, in my magic kitchen: Crunchy Ramen Salad
I love salads and salad diversity even more. Because, like, every day it's the same old thing: variety. Variety is the spice of life; I am a spicy girl who will get bored if I don't shake it up in the kitchen.
This salad needs to join your salad itinerary. It's simple! Easy to make with the bag o' slaw, crushed ramen noodles, and almonds roasted for that extra crunch, some scallions, edamame, matchstick carrots, and mandarins for a bit of sweetness! Can you say yummy? Make this and make your kitchen magic! MMMK!
Tools
Large chef knife
Cutting board or mat
Cookie sheet
Measuring spoons & cups
Large serving bowl
Ingredients
Makes 4 servings
Salad:
1 package ramen noodles (3 ounces)
⅔ cup slivered almonds
2 tablespoons sesame seeds
1 bag coleslaw mix (16 ounces)
1 ½ cups shelled frozen edamame, thawed
1 cup shredded carrots
4 scallions, thinly sliced
½ cup mandarin orange segments, rinsed and drained
Dressing:
¼ cup rice vinegar
3 tablespoons olive oil
2 tablespoons honey
1 tablespoon tamari
1/2 teaspoon Twice Stolen Spice™
Directions
Prep Time: 10 minutes Cook Time: 5 minutes
Place a rack in the center of your oven
Preheat the oven to 425 degrees
Crumble the ramen noodles onto a baking sheet and spread them in a single layer with the almonds.
Bake for 5 minutes, remove from the oven, add the sesame seeds, and toss, then bake for an additional minute until fragrant and golden. Watch closely so that the mixture does not burn. Set aside.
In a small bowl, briskly stir together the dressing ingredients: rice vinegar, olive oil, honey, soy sauce, and Twice Stolen Spice™. (You can also shake them together in a mason jar with a tight-fitting lid.)
In a serving bowl, toss together the coleslaw, edamame, carrots, scallions, toasted ramen, and almonds.
Drizzle the dressing over the top, then toss again to combine. Sprinkle the oranges over the top.
Refrigerate until ready to serve.
