Ramen Noodle Salad

Ramen Noodle Salad


This picnic classic is always the first thing to go.
  • 2 3-ounce packets chicken-flavored ramen noodles, one seasoning packet reserved
  • ½ c. chopped almonds
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. rice vinegar
  • 1 tbsp. toasted sesame oil
  • 1 tbsp. low-sodium soy sauce
  • 1 tbsp. honey
  • Kosher salt
  • Freshly ground black pepper
  • ¼ head red cabbage, thinly sliced (2 cups)
  • ¼ head green cabbage, thinly sliced (2 cups)
  • 5 green onions, thinly sliced
  • 1 large carrot, shaved into ribbons using a vegetable peeler
  • 1 tbsp. sesame seeds, plus more for garnish
  • 1 10.7-ounce can Mandarin oranges, drained
  • 1 avocado, diced
  1. Preheat oven to 400ยบ with a rack set in the middle. Break up ramen noodles into 1" pieces and mix on a rimmed baking sheet with almonds. Toast until golden, 6 to 8 minutes, stirring once. Let cool completely.
  2. Whisk together olive oil, rice vinegar, sesame oil, soy sauce, and honey in a large bowl and season with salt and pepper.
  3. Add red and green cabbages, green onions, carrot, and sesame seeds. Let sit at least 20 minutes and up to 4 hours in the refrigerator, tossing occasionally.
  4. Just before serving, fold in Mandarin oranges, avocado, cooled noodles and almonds and toss to combine.
  5. Garnish with sesame seeds before serving.

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