Ramen Noodle Salad

ramen noodles

🥗Healthier: whole grain noodles

💰Cheaper: spaghetti

Whole grain noodles add fiber and nutrients.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are nut-free and still provide crunch.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup offers a similar sweetness with a different flavor.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake.

Tear open 3 packs of ramen noodles and discard the seasoning packets.

Crunch the ramen noodles into big chunks and spread them on a rimmed baking sheet.

Toast the ramen noodles in a 425-degree oven for about 5 minutes until they start to turn golden.

Add slivered almonds to the baking sheet and spread them into a single layer.

Toast the almonds in the oven for 5 minutes until they start to turn golden.

Add sesame seeds to the baking sheet and toast for an additional 1 minute.

Remove the toasted ramen noodles, almonds, and sesame seeds from the oven and let them cool.

In a measuring cup, combine 1/4 cup rice vinegar, 3 tablespoons olive oil, and 2 tablespoons honey.

Add soy sauce, salt, and black pepper to the dressing mixture and whisk everything together.

In a large bowl, combine the bagged cole slaw mix, edamame, shredded carrots, and chopped green onions.

Pour the dressing over the salad and toss to combine, adding more dressing as needed to moisten the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens