Summer salads are probably one of my all time favorite things, not that I don't eat salads all year round because honestly, I do. All. the. time. And that's one thing that's so great about this Asian edamame ramen noodle salad, you can make it and serve it all year round.


  • 1 large 16-ounce bag of tri-color cole slaw (without dressing)
  • ½ cup cooked and shelled edamame
  • 1 3-ounce package of Asian noodles (like Ramen noodles), crushed
  • 1 11-ounce can mandarin oranges
  • ¼ cup diced green onions
  • 1 avocado, sliced or diced
  • ¼ cup shaved almonds
  • 1 cup store-bought or homemade (See below) Asian sesame dressing (Kraft makes an amazing toasted sesame dressing!)
  • optional: sesame seeds
  • ⅔ cup vegetable oil
  • ⅓ cup rice wine vinegar
  • ⅓ cup honey
  • 2 tablespoons soy sauce
  • pinch of salt and black pepper
  • ¼ teaspoon sesame oil
  1. Combine all ingredients in a large bowl, with dressing, and toss to combine. Garnish with sesame seeds if desired.
  2. Can be covered and chilled up to 24 hours before serving - if making ahead, be sure to leave out the avocados til the end so they don't brown. Also, the noodles will soften the longer you allow it to sit before serving so keep that in mind!

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