This post for Simple Crunchy Asian Ramen Noodle Salad is sponsored by Soyfoods Association of North America. As always all opinions are my own. Thank you for supporting brands that make Food, Folks and Fun possible!
This recipe for Simple Crunchy Asian Ramen Noodle Salad is a simpler, healthier, fully-loaded version of the classic Ramen Salad. It takes just 20 minutes to make and it feeds a crowd making it perfect for potlucks!
April is National Soyfoods month! And soyfoods aren’t just for vegetarians or vegans anymore! More and more people are becoming health conscious and are discovering delicious ways to eat protein-packed soyfoods for breakfast, lunch, dinner, snacks, and even dessert! To celebrate I’m sharing my family-favorite recipe for Simple Crunchy Asian Ramen Noodle Salad. It is loaded to the max with delicious ingredients like mango, avocado, cilantro, carrots, bell pepper, cashews, and edemame. You can’t forget the edemame!
Becoming more health conscious doesn’t mean searching high and wide for ingredients. Soyfoods are readily available in supermarkets and they make for delicious additions to recipes.
Some tasty ideas for using different soyfoods from bloggers I love:
- Tofu to make Buddha Bowls or Chocolate Pudding
- Soy yogurt to make Peach Parfaits
- Soy milk to make Smoothie Bowls
- Soy creamer to make Frozen Yogurt
- Edemame to make my Edemame Stir Fry or my Simple Crunchy Asian Ramen Noodle Salad (recipe below)
This Crunchy Asian Ramen Noodle Salad is a healthier version of the classic potluck dish. It’s packed with flavor and not a lot of guilt. It’s perfect for serving at a potluck (because it serves a TON), or to serve as an entree. I especially like making this salad during the summer because its filling, cool, refreshing, AND I don’t have to turn the oven on!
Cook’s Note’s – Simple Crunch Ramen Noodle Salad:
- This salad is my favorite potluck dish and it feeds a crowd! It will feed about 10 as a main dish and 20-24 as a side dish!
- The dressing can be made up to 4 days in advance. Just whisk to combine everything again.
- The beauty of this salad is that even if you have leftovers it will keep, covered in the refrigerator, for up to 3 days! The only downside is that the noodles might not be as crunchy. When I make this salad and I know there’s going to be leftovers, I pass the noodles on the side so folks can add them before eating the salad. This way you’ll always have crunchy noodles!
- 2 (14 oz) bags 3 color coleslaw (without the dressing)
- 10 oz bag Cascadian Farms frozen shelled edamame, thawed and drained
- 1 cup shredded carrots
- 1 cup shredded rotisserie chicken
- 1 large red bell pepper, diced
- 1 large mango, diced
- 1 large avocado, diced
- 2 (3 oz) packages ramen noodles, crumbled (seasoning packet discarded)
- ½ cup sliced green onions
- ¼ cup minced cilantro
- 1 cup lightly salted and toasted cashews
- ASIAN SESAME SALAD DRESSING:
- 1 cup rice vinegar
- ½ cup sugar
- ¼ cup canola oil
- 3 teaspoons sesame seed oil
- 1 teaspoon salt
- 1 teaspoon sesame seeds, toasted
- FOR THE ASIAN SESAME SALAD DRESSING: In a medium saucepan bring vinegar to a boil. Turn off heat and stir in sugar until dissolved. Pour mixture into medium bowl and cool. Once cool, add canola oil, sesame seed oil, salt, and sesame seeds. Whisk vigorously until combined and slightly emulsified, about 1-2 minutes.
- FOR THE SALAD: In an extra-large salad bowl add coleslaw followed by the rest of the salad ingredients. Pour dressing over salad, toss, and serve!