Ramen noodle salad is THE BEST summer side dish. You'll love the toasted noodles, crunchy cashews, sweet mandarins, cabbage, Asian veggies, and a sweet and tangy dressing.
23-ouncepackages of ramen noodles, seasoning packet discarded or saved for another use
½cupcashews, bonus if they're spicy!
2cupsthinly sliced purple cabbage
2cupsthinly sliced green cabbage
2mediumcarrots, shredded with the large holes on a grater
1cupsnap peas, cut in half
1red pepper, diced
¼cupgreen onions, chopped
3minimandarin oranges, peeled and segmented
2tablespoonsEACH: cooking oil, rice vinegar, and soy sauce , (gluten-free, if needed)
1tablespoonEACH: toasted sesame oil and honey
1teaspoonEACH: minced ginger and minced garlic
Preheat your oven to 400 degrees.
Crush the dry ramen noodles into bite-sized pieces on a rimmed baking sheet. There will be many tiny pieces, but make sure there are some slightly larger pieces as these have the best crunch. Add the cashews to the sheet and toast in the oven for 7-8 minutes, stirring halfway through.
2 3-ounce packages of ramen noodles, ½ cup cashews
Add the cabbage, carrots, snap peas, red pepper, green onions, mandarin oranges, and sesame seeds to a large salad bowl. When the ramen and cashews have cooled, add them to the bowl, too.
2 cups thinly sliced purple cabbage, 2 medium carrots, 1 cup snap peas, 1 red pepper, ¼ cup green onions, 3 mini mandarin oranges, 2 tablespoons sesame seeds, 2 cups thinly sliced green cabbage
Add all the dressing ingredients to a jar with a tight-fitting lid and shake well. Pour the dressing over the salad and toss well. Serve right away.
2 tablespoons EACH: cooking oil, rice vinegar, and soy sauce, 1 tablespoon EACH: toasted sesame oil and honey, 1 teaspoon EACH: minced ginger and minced garlic