Marinated Asian Ramen Salad
This cold salad offers a variety of textures, making a unique side dish. Feeding a crowd or in the mood for leftovers? The size of this recipe fits the bill! Plan to create a day ahead so the ramen has time to soak in the savory dressing.
- 2 packages (3 ounces) ramen noodles (vegetable or chicken)
- 1 bag (8 ounces) snow peas, blanched and drained
- 1 bag (12 ounces) broccoli slaw, large pieces of broccoli cut small
- 2 stalks celery, cut into ¼-inch pieces
- 1 bag (8 ounces) frozen shelled edamame, cooked per instructions
- 1 bunch scallions, cut into ½-inch pieces
- ¾ cup vegetable oil (we used sunflower)
- ⅓ cup rice vinegar
- ¼ cup sugar or honey
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 3–4 cloves garlic, minced
- 1 teaspoon crushed red pepper
- 1 slice fresh ginger (about an inch), grated
- 1 package ramen noodle seasoning
- Pinch salt
- ½ cup salted peanuts
- ½ cup toasted sunflower seeds
- ½ cup sesame sticks
Break up noodles and put in bottom of a large bowl. Mix together remaining salad ingredients.
Combine all dressing ingredients and toss with salad. Pour over noodles.
Cover and refrigerate 24 hours. At serving time, toss, garnish and enjoy!