Ramen Noodle Salad
The best way to upgrade your summer salad game? Add ramen noodles, of course. We always love adding a crunchy element to our salad recipes to create a more interesting texture with our other mix-ins. Nuts, croutons, or toasted tortilla strips are the obvious choices, but toasting ramen noodles creates a crunchy mix-in truly like no other. Whether you make it as an easy addition to your summer picnic or for a quick lunch, this ramen noodle salad will change your salad game forever.
Ingredients :
- 2 3-ounce packets ramen noodles, flavor packets discarded
- 1/2 cup chopped almonds
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. rice vinegar
- 1 Tbsp. toasted sesame oil
- 1 Tbsp. low-sodium soy sauce
- 1 Tbsp. honey
- Kosher salt
- Freshly ground black pepper
- 1/4 head red cabbage, thinly sliced
- 1/4 head green cabbage, thinly sliced
- 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.
