Asian Ramen Noodle Salad
Try this Asian Ramen Noodle Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- 1 tablespoon sugar
- 1/2 easpoon garlic powder
- 1/4 easpoon salt
- 1/4 cup diced green onions
- 1/4 easpoon black pepper
- 1 large 16-ounce bag of tri-color cole slaw (without dress
- 2 3- ounce package of asian noodles (like ramen noodles) crushed, without seasoning packet
- 1 11- ounce can mandarin oranges (or 15-ounce if you love mandarin
- 1/2 cup cooked and shelled edamame
- 1/4 cup slivered almonds (or shaved)
- 1 cup teriyaki dressing (see below) or if you're short o kraft makes a great one!
- 1/3 up teriyaki sauce (the thicker the better! i love this one by kikkoman)
- 1/3 up rice wine vinegar (may sub apple cider vinegar)
- 1/2 easpoon onion powder (if you have it)
- 1/2 up oil (such as vegetable oil canola oil, olive oil)
- Carbohydrate 0.226 g
- Cholesterol 0 mg
- Fat 0.004 g
- Fiber 0.14 g
- Protein 0.072 g
- Saturated Fat 0.00064 g
- Serving Size 1 1 -8 (6g)
- Sodium 581.530001179508 mg
- Sugar 0.0860000000000001 g
- Trans Fat 0.00128 g
- Calories 1 calories
Combine all ingredients (including dressing) in a large bowl and toss to combine. If using my teriyaki dressing recipe, simple whisk together all dressing ingredients first before pouring in with the other salad ingredients.Serve immediately, or you can make it ahead and add the dressing just before serving. I really love to serve it after it's been marinating in the fridge for a few hours, it softens the noodles a bit and the flavors really stand out!
