Ramen Noodle Salad

By An Edible Mosaic

Instead of chopping the veggies, you can use 1 (16-ounce) pack of tri-color coleslaw (with green cabbage, red cabbage, and carrot).

Pro tip

Step 1

Toast the ramen. Use your hands to coarsely break up the ramen and toss with the almonds, sesame seeds, melted butter, and salt. Bake at 350F until the nuts are golden and aromatic, about 8 to 12 minutes.

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Step 2

Make the dressing. Whisk together all of the dressing ingredients in a large bowl.

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Step 3

Combine. Right before serving, add all of the slaw ingredients, except 1/4 cup sliced scallion for topping, to the bowl with the dressing. Add about 2/3 of the crunchy ramen, reserving 1/3 for topping. Toss gently to combine.

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Packed with flavor + crunch, this salad will be the new star of your summer parties!