Crisp and Crunchy Asian Ramen Salad Recipe
This crisp and crunchy Asian ramen salad is packed full flavor and lots of yummy ingredients! All of the flavors meld together perfectly for one delicious salad!
Servings: 8
Calories: 435kcal
Ingredients
- 2 (3) oz packages of ramen noodles crumbled (no seasoning packet)
- 1/2 cup thinly sliced almonds
- 2 Tbsp sesame seeds
- 1 1/2 cup fried wonton strips
- 1 head romaine chopped
- 1/2 green cabbage chopped
- 1/2 purple cabbage chopped
- 1 carrot julienned
- 4 small green onions sliced
- 1 chicken breast cooked and sliced
Vinaigrette
- 1/2 cup vegetable or canola oil
- 1/4 cup honey or agave
- 1/3 cup rice wine vinegar
- 1 Tbsp soy sauce
- 1/4 tsp sesame oil
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 400 degrees. Spread the crumbled ramen noodles, sliced almonds and sesame seeds on baking sheet. Place in oven and bake for 5-7 minutes or until the mixture is slightly toasted and golden brown. Remove and toss with the wontons, set aside.
- In large bowl, combine & toss the romaine, cabbages, carrot and green onion. Add the chicken and top with the ramen/almond/sesame/wonton mixture.
- Whisk together the ingredients for the vinaigrette or use a blender to combine. Pour over salad and serve immediately.
Notes
-If you're not going to eat the salad all in one day, I'd highly suggest leaving out the crunchy toppings and the dressing and adding them as you need them! That way everything stays nice and crunchy!
Nutrition
Calories: 435kcal | Carbohydrates: 62g | Protein: 19g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 1028mg | Potassium: 754mg | Fiber: 8g | Sugar: 15g | Vitamin A: 8773IU | Vitamin C: 55mg | Calcium: 166mg | Iron: 5mg