Ramen Noodle Salad
Difficulty: EasyServings
6
servingsPrep time
25
minutesCooking time
20
minutesIngredients
2 3-ounce packets chicken-flavored ramen noodles, one seasoning packet reserved
1/2 c. chopped almonds
2 tbsp. extra-virgin olive oil
2 tbsp. rice vinegar
1 tbsp. toasted sesame oil
1 tbsp. soy sauce
1 tbsp. honey
Kosher salt
Freshly ground black pepper
1/4 head red cabbage, thinly sliced (2 cups)
1/4 head green cabbage, thinly sliced (2 cups)
5 green onions, thinly sliced
1 large carrot, shaved into ribbons using a vegetable peeler
1 tbsp. sesame seeds, plus more for garnish
1 10.7-ounce can Mandarin oranges, drained
1 avocado, diced
Directions
- Preheat oven to 400º with a rack set in the middle. Break up ramen noodles into 1″ pieces and mix on a rimmed baking sheet with almonds. Toast until golden, 6 to 8 minutes, stirring once. Let cool completely.
- Whisk together olive oil, rice vinegar, sesame oil, soy sauce, and honey in a large bowl and season with salt and pepper.
- Add red and green cabbages, green onions, carrot, and sesame seeds. Let sit at least 20 minutes and up to 4 hours in the refrigerator, tossing occasionally.
- Just before serving, fold in Mandarin oranges, avocado, cooled noodles and almonds and toss to combine.
- Garnish with sesame seeds before serving.
Notes
- Thanks to Delish.com
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