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Marinated Asian Ramen Noodle Salad

This cold salad offers a variety of textures, making a unique side dish. Feeding a crowd or in the mood for leftovers? The size of this recipe fits the bill! Plan to create a day ahead so the ramen has time to soak in the savory dressing.
Course Brunch, Salad, Side Dish
Cuisine American, Asian, No Cook, Summer Food, Tailgating
Keyword Asian, no cook, ramen salad
Servings 8
Author Wendy Perry

Ingredients

SALAD:

  • 2 3 oz. pkgs. ramen noodles (vegetable or chicken)
  • 8 oz. bag snow peas, blanched and drained
  • 12 oz. pkg. broccoli slaw
  • 2 stalks celery, cut into ¼-inch pieces
  • 1 8 oz. bag frozen shelled edamame, cooked per instructions
  • 1 bunch  scallions, cut into ½-inch pieces

DRESSING:

  • ¾ cup cup vegetable oil (I used sunflower)
  • ⅓ cup rice vinegar
  • ¼ cup honey or sugar
  • 1 tablespoon soy sauce or tamari
  • 2 teaspoons sesame oi
  • 3-4 cloves garlic, minced
  • 1 teaspoon crushed red pepper
  • fresh ginger (about an inch), grated
  • 1 pkg. of the ramen noodle seasoning
  • pinch salt

GARNISH:

  • ½ cup salted peanuts
  • ½ cup toasted sunflower seeds
  • ½ cup sesame sticks

Instructions

  • Break up noodles and put in bottom of a large bowl. Mix together remaining salad ingredients. 
  • Combine all dressing ingredients and toss with salad. Pour over noodles.
  • Cover and refrigerate 24 hours. At serving time, toss, garnish and enjoy