Tangy Asian Slaw with Ramen

Photo Credit: Brittany’s Pantry

Whenever I make an Asian inspired dish, I’m always looking for a healthy side to help make me feel better about eating all the sweet sticky sauces and carb-laden rice dishes that typically come with the territory. Enter, my new asian slaw.

This crunchy slaw is easy to put together and uses ramen noodles in a really unique way. It’s topped with an insanely delicious (and from scratch) citrus vinaigrette that you’ll probably want to bathe in.

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Whisk together all the ingredients for the dressing and set aside.
Spread ramen noodles, almonds, sesame seeds and canola oil in an even layer onto a baking sheet and bake.

Toss salad, scallions, crunchy topping together and then add the dressing.

So that’s it! This tangy salad is not only delicious, but will make you feel much better about eating that eggroll! For some added protein, you could easily added some shredded chicken to it and make it a meal on its own.

Tangy Asian Slaw with Ramen

This crunchy slaw is easy to put together and uses ramen noodles in a really unique way. It’s topped with an insanely delicious citrus vinaigrette that you’ll probably want to bathe in.

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Prep Time 10 minutes mins

Cook Time 9 minutes mins

Total Time 19 minutes mins

Servings: 2

Course: Salad, Side Dish

Cuisine: Asian

Ingredients Method

Ingredients

  

Salad

• 1 bag Coleslaw Mix
• 3 Scallions thinly sliced
• 1 package Ramen Noodles without the seasoning packet
• 1/3 cup Almonds sliced
• 2 tbsp Canola Oil
• 1 tbsp Sesame Seeds

Dressing

• 1 tbsp Sesame Seeds
• 1/3 Orange Juice
• 2 tbsp Rice Vinegar
• 2 tbsp White Wine Vinegar
• 2 tbsp Soy Sauce
• 2 tbsp Honey
• 1 tsp Sesame Oil
• 2 tsp Crushed Red Pepper Flakes to taste

Method

 

1. Pre-heat oven to 350 degrees. Whisk together all the ingredients for the dressing and set aside.
2. Break up the ramen noodles in a bowl and toss them with the almonds, sesame seeds and canola oil. Spread in an even layer onto a baking sheet and bake for 5 minutes. Shake around and bake for another 4 minutes. You want them to be golden brown (not burnt), so keep and eye on them.
   
3. Toss salad, scallions, crunchy topping together and then add the dressing a little bit at a time. You don’t want to drown it (so you may have leftover dressing).
   

Love always,
Erica