I made this last night as I dreamt of summer. Will it ever come? Regardless, it was the perfect meal to satisfy my summer longing. I’m not a big meat eater so I served the chicken on the side and the family chopped it up and cleaned their plates. The crunch of ramen noodles and cabbage make this easy salad a picnic and pot luck favorite.
- Course Salad, Side Dish
- Cuisine American, Asian
- Keyword ramen noodle salad
- Prep Time 10 minutes
- Servings 8 to 10
- Calories 146.33 kcal
- 1 16- ounce package coleslaw mix
- 1 package dry ramen noodles
- 1 15- ounce can mandarin oranges drained
- 1 cup frozen shelled edamame beans thawed
- 6 green onions whites and greens chopped
- 1/4 cup slivered almonds*
- 1 tablespoon black sesame seeds
- 7 tablespoons seasoned rice vinegar
- 2 tablespoons vegetable or grapeseed oil
- 3 teaspoons light soy sauce
- 3 teaspoons sugar
- 4 teaspoons sesame oil add more to taste if you prefer a strong sesame taste
- Freshly ground black pepper
- Add the coleslaw mix to a large bowl. Crumble the dry ramen noodles into the coleslaw and then add the mandarin oranges and edamame. Add the green onions, slivered almonds and black sesame seeds and toss.
- In a small bowl, whisk the rice vinegar, vegetable oil, soy sauce, sugar and sesame oil and freshly ground black pepper in a small bowl. Drizzle over the slaw mix and toss to combine. Refrigerate for 1 hour for flavors to meld.