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.
Prep Time10mins
Cook Time9mins
Total Time19mins
Course: Salad, Side Dish
Cuisine: Asian
Keyword: Asian Noodle Salad, Healthy, Healthy Asian Salad, Ramen, Salad, Tangy Asian Slaw
Servings: 2
Ingredients
Salad
1bagColeslaw Mix
3Scallionsthinly sliced
1packageRamen Noodleswithout the seasoning packet
1/3cupAlmondssliced
2tbspCanola Oil
1tbspSesame Seeds
Dressing
1tbspSesame Seeds
1/3Orange Juice
2tbspRice Vinegar
2tbspWhite Wine Vinegar
2tbspSoy Sauce
2tbspHoney
1tspSesame Oil
2tspCrushed Red Pepper Flakesto taste
Instructions
Pre-heat oven to 350 degrees. Whisk together all the ingredients for the dressing and set aside.
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.
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).