Crunchy Asian Salad filled with edamame, ramen noodles, cabbage . . .

Packed with flavor and crunch, this Asian-flavored salad can 

be served as a main dish or side. 

Crunchy Asian Salad        Serves 3 to 4 

Salad:

1 (3 oz.) pkg. ramen noodles, crumbled - discard seasoning packet (I think it is easier to crush the noodles while they are still in the package)

1/4 cup sliced almonds

About 2 cups+ (8 oz.) finely shredded green cabbage

1/4 cup grated carrots

1/2 cup thinly sliced green onions

1 to 2 cups frozen shelled edamame, thawed

Asian Vinaigrette:

1/4 cup vegetable oil

1 tablespoon+ sesame seed oil 

2 tablespoons agave or honey

1/4 cup  rice wine vinegar 

2 to 3 teaspoons low-sodium soy sauce

Pinch of salt & pepper

1. Salad: Spread crumbled noodles and almonds on a baking tray.
2. Bake for 5 minutes in a preheated 375° oven; stir and bake another 2 to 3 minutes or until noodles and almonds are lightly browned. Watch carefully!
   
3. Vinaigrette: Place all ingredients, starting with minimum amounts, in a jar. Shake to blend. Taste and adjust seasoning or amounts as needed.
   
4. Assembling Salad: Place cabbage, carrots, green onions and edamame in serving dish.
5. Top with noodles and almonds.
   
6. Drizzle with vinaigrette and toss. 
   
7. Serve immediately or cover and refrigerate up to 3 days. Note: The noodles will lose their crunch if store overnight but the salad is still good. To retain crunch — portion out preferred amount of salad mixture (cabbage, carrots, onions, edamame), sprinkle with a portion of the noodle-nut mixture and add enough vinaigrette to dress salad. Store remaining salad mixture and dressing in refrigerate and assemble salads right before eating.

   

   We served our salad as a main dish with cracker bread on the side.

Recipe without photos . . .

Crunchy Asian Salad        Serves 3 to 4
Salad:
1 (3 oz.) pkg. ramen noodles, crumbled - discard seasoning packet (I think it is easier to crush the noodles while they are still in the package)
1/4 cup sliced almonds
About 2 cups+ (8 oz.) finely shredded green cabbage
1/4 cup grated carrots
1/2 cup thinly sliced green onions
1 to 2 cups frozen shelled edamame, thawed
Asian Vinaigrette:
1/4 cup vegetable oil
1 tablespoon+ sesame seed oil
2 tablespoons agave or honey
1/4 cup  rice wine vinegar
2 to 3 teaspoons low-sodium soy sauce
Pinch of salt & pepper

1. Salad: Spread crumbled noodles and almonds on a baking tray.
2. Bake for 5 minutes in a preheated 375° oven; stir and bake another 2 to 3 minutes or until noodles and almonds are lightly browned. Watch carefully!
3. Vinaigrette: Place all ingredients, starting with minimum amounts, in a jar. Shake to blend. Taste and adjust seasoning or amounts as needed.
4. Assembling Salad: Place cabbage, carrots, green onions and edamame in serving dish.
5. Top with noodles and almonds.
6. Drizzle with vinaigrette and toss. 
7. Serve immediately or cover and refrigerate up to 3 days. Note: The noodles will lose their crunch if store overnight but the salad is still good. To retain crunch — portion out preferred amount of salad mixture (cabbage, carrots, onions, edamame), sprinkle with a portion of the noodle-nut mixture and add enough vinaigrette to dress salad. Store remaining salad mixture and dressing in refrigerate and assemble salads right before eating.