Asian Edamame Ramen Salad

To make a healthier version of Asian Ramen Salad, I supplemented the coleslaw mix with edamame, green onions, and extra shredded carrots.

  • 1 large 16-ounce bag of tri-color cole slaw (without dressing)
  • 1 3-ounce package of Asian noodles (like Ramen noodles), crushed
  • 1 11-ounce can mandarin oranges
  • ½ cup cooked and shelled edamame
  • ¼ cup diced green onions
  • ¼ cup shaved almonds
  • 1 avocado, sliced or diced
  • 1 cup store-bought or homemade (See below) Asian sesame dressing (Kraft makes an amazing toasted sesame dressing!)
  • optional: sesame seeds
  • ⅔ cup vegetable oil
  • ⅓ cup honey
  • ⅓ cup rice wine vinegar
  • 2 tablespoons soy sauce
  • ¼ teaspoon sesame oil
  • pinch of salt and black pepper
  1. Combine all ingredients in a large bowl, with dressing, and toss to combine. Garnish with sesame seeds if desired.
  2. 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!

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