Ramen Salad With Asian Dressing Recipes

TOP RAMEN® SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.
• Bake noodles, sunflower seeds, and almonds in the preheated oven until fragrant and toasted, 10 to 15 minutes. Cool to room temperature.
• Combine coleslaw mix and green onions in a large bowl. Pour cooled noodle mixture over the top.
• Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw and toss to coat.

ORIENTAL RAMEN NOODLE SALAD RECIPE WITH ASIAN DRESSING

Steps:

• Whisk the salad dressing ingredients in a small bowl or add to a mason jar, seal and shake. Set aside
• Prep all the veggies and add them to a salad bowl along with the sunflower seeds.
• whack the package with the palm of your hand a couple of times to break up the noodles slightly. Discard the seasoning packet and add noodles to a small bowl. Cover with boiling water from the kettle, set a small plate on top and let sit for 3 minutes, no longer (they'll be al dente). Drain and rinse under cold water until noodles are chilled. Toss with a drizzle of oil and add to the the salad bowl.
• Whisk or shake the dressing again and pour over the salad. Serve and Enjoy! Makes approxmately 8 or more side salad servings for a potluck.

RAMEN SALAD WITH ASIAN DRESSING

Steps:

• Cook ramen according to package directions. Do not over cook. Rinse with cold water, drain again. Place cooked ramen in large bowl or container.
• Combine the chopped vegetables (including cabbage or bagged slaw mixture) with the noodles in a large bowl, toss together and set aside.
• Combine dressing ingredients, whisk or place in blender until mixed well. Taste the dressing, it should have a little bit of a sweet/tart taste. If it's not tart enough, add a little more vinegar, if too tart, add more sugar.
• Pour the dressing a little at a time over the salad ingredients, tossing as you add the dressing. There should be about ¼ to ½ cup of the dressing leftover.
• Sprinkle the finished salad generously (1-2 tablespoons) with Mrs. Dash seasoning and sesame seeds. Toss again. Add additional salt and ground pepper if needed.
• Place the salad in a serving dish, sprinkle with a few more sesame seeds and Mrs. Dash. Refrigerate until serving.

RAMEN NOODLE ASIAN SALAD

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Place broken ramen noodles, sunflower seeds, and almonds onto a baking sheet
• Bake for 10 to 15 minutes, or until fragrant and toasted. Set aside to cool.
• In a large bowl, toss together coleslaw mix and green onions. Add cooled noodle mixture on top.
• Prepare the dressing: whisk together olive oil, ramen seasoning packets, apple cider vinegar, sugar, and black pepper until smooth.
• Pour dressing over the salad and toss to coat. Serve and enjoy!