Marinated Asian Ramen Salad
- Category: Main Courses
- Servings: 8-12
- Print Recipe
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!
Recipe courtesy ofWendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.
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