Asian Ramen Salad with Mango and Edamame

I think that everyone in the whole wide world has their own version of this tasty asian salad…some with chicken, some without chicken, ramen, sugar substitutes, cabbage, lettuce, blah blah blah…My mom actually had an amazing one herself, but with chicken.  My recipe doesn’t have chicken because well, you know…ahem.  She used to make it all of the time to take when we would go to someone’s house, or a potluck.  It is always a hit, no matter what it has in it.  Well, it has been a long time since I had any version of this salad. I was feeling nostalgic a few weeks ago, and needed to make it.  The 90’s were quite some time ago, and people used ingredients that we just don’t use anymore, because we know better.  This version is super healthy and loaded with ingredients that will make your body happy.  Just think of it as the new millennial version.

Asian Ramen Salad with Mango and Edamame

Asian Ramen Salad with Mango and Edamame

Asian Ramen Salad with Mango and Edamame

The dressing is great and may be stored in the refrigerator for a few days.  I do not recommend using all of the dressing, as the cabbage may get soggy.  Or use it all…it is that good!

Asian Ramen Salad with Mango and Edamame

Asian Ramen Salad with Mango and Edamame

Make sure the almonds and ramen to not burn in the oven.  It is so easy to forget about them!

Asian Ramen Salad with Mango and Edamame

Asian Ramen Salad with Mango and Edamame
Serves 6
This recipe for Asian Ramen Salad with Mango and Edamame makes a great meal! The crunch from the ramen, and sweetness from the mango bring it together.
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. FOR THE VINAIGRETTE
  2. 1/2 cup sunflower oil
  3. 1/4 cup agave syrup
  4. 1/4 cup rice wine vinegar
  5. 2 teaspoons soy sauce
  6. 1/4 teaspoon sesame oil
  7. salt and pepper to taste
  8. FOR THE SALAD
  9. 1 head of green cabbage shredded
  10. 1/2 head purple cabbage shredded
  11. 1/2 cup shredded carrots
  12. 1/2 tbsp toasted sesame seeds
  13. 2 packages of ramen noodles without the seasoning
  14. 1 cup shelled and cooked edamame
  15. 1 avocado diced
  16. 1 mango peeled and diced
  17. 1/2 cup slivered almonds
  18. 1/2 cup finely chopped green onions
  19. Asian vinaigrette
FOR THE DRESSING
  1. Whisk all of the ingredients together. Set aside.
FOR THE SALAD
  1. Heat oven to 425 degrees. Crumble up the ramen noodles, and spread them on a flat baking sheet along with the slivered almonds.
  2. Bake for about 5-7 minutes, or until they have a slightly toasted color.
  3. Make sure that the ramen mixture does not burn. You can toss mid bake if you would like.
  4. Add all of the other ingredients together in a large bowl, and toss until combined.
  5. Add the dressing, and toss again.
  6. Serve immediately, and enjoy!
Notes
  1. This will stay good in the refrigerator for up to 3 days. The cabbage and ramen may be soggy, but it will remain oh so yummy!
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