Ramen Salad #vegetarian #healthy

In the event that you visit the Midwest, I challenge you to locate a solitary potluck, family get-together, church cookout, or occasion supper that doesn't include some form of the present crunchy Asian Ramen Salad. It is universal. It is my youth. It is maybe the best, most-addictive side dish at any point made.

How would I clarify this oriental ramen noodle plate of mixed greens to those of you who didn't experience childhood in the Midwest? On the off chance that you've never eaten crunchy ramen serving of mixed greens, my hunch is that you may be suspicious of disintegrating an uncooked ramen noodle bundle (truly, I do mean the equivalent ramen noodle parcel that helped you endure school) over a bowl of packed away cabbage coleslaw. You probably won't trust me when I disclose to you that canned mandarin oranges are obligatory.

Make ramen plate of mixed greens for your next potluck and you'll see I talk truth. I can't explicitly pinpoint the one single thing that makes this serving of mixed greens so enduringly well known and preposterously addictive. I speculate it lies somewhere close to the freshness of the coleslaw, the hotness of the almonds, the pleasantness of the dressing, and the way that disintegrating uncooked ramen noodles over a dish and afterward proclaiming it a serving of mixed greens feels like somewhat of a success.

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Ingredients
For the Salad:

• 1 package ramen noodles - (3 ounces)
• 2/3 cup sliced almonds
• 2 tablespoons sesame seeds
• 1 bag coleslaw mix - (16 ounces)
• 1 1/2 cups shelled frozen edamame - thawed
• 1 cup shredded carrots
• 4 scallions - thinly sliced (both white and green parts)
• 1/2 cup canned mandarin orange segments in light syrup - rinsed and drained

For the Dressing:

• 1/4 cup rice vinegar
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons honey - substitute agave if vegan
• 1 tablespoon low-sodium soy sauce
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

1. Place a rack in the center of your oven and preheat the oven to 425 degrees F. Crumble the ramen noodles onto a baking sheet and spread them in a single layer along with the almonds. Bake for 5 minutes, remove from the oven, add the sesame seeds, and toss, then bake for 1 to 3 additional minutes until fragrant and golden. Watch closely so that the mixture does not burn. Set aside.
2. In a small bowl, briskly stir together all of the dressing ingredients: rice vinegar, olive oil, honey, soy sauce, salt, and pepper. (Alternatively, you can shake them together in a mason jar with a tight-fitting lid.)
3. In a serving bowl, toss together the coleslaw, edamame, carrots, scallions, and toasted ramen and almonds. Drizzle the dressing over the top, then toss again to combine. Sprinkle the oranges over the top, then refrigerate until ready to serve.

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