A sweet, spicy and tangy Asian-styled salad with crunchy Ramen noodles with Sriracha flavored almonds. So easy to make and perfect for potlucks.
Yields 4-6
A sweet, spicy and tangy Asian-styled salad with crunchy Ramen noodles and Sriracha flavored almonds. So easy to make and perfect for potlucks.
Save RecipeIngredients
7-8 cups (1 medium) Napa or Green cabbage, shredded or 2 bags of your favorite coleslaw mix
1 cup red cabbage, shredded
1 cup shelled and cooked edamame
1 mango, peeled, pitted, and julienned
1 large carrot, shredded
3-4 green onions, thinly sliced
1/4 cup fresh chopped cilantro
1 package ramen noodles, crushed (discard the seasoning packet)
1/2 cup Blue Diamond Sriracha Almonds, crushed
Dressing
1/2 cup rice wine vinegar
1/3 cup neutral tasting oil (canola, vegetable, grapeseed etc.)
1/3 cup honey (or agave)
3 teaspoons soy sauce
1/4 teaspoon sesame oil
1 garlic, minced
1 teaspoon freshly grated or minced ginger
salt and pepper to taste
1/4 teaspoon red pepper flakes (optional)
Instructions
- Place ramen noodles and half of the almonds in a large sized zippered plastic storage bag. Seal the bag and crush using a rolling pin.
- In a large bowl, combine the two cabbages, edamame, mango and carrot.
- In a small mixing bowl, whisk together the ingredients for the dressing. Taste and adjust seasoning to your liking.
- Pour desired amount of dressing over salad and toss to combine. Place in the fridge for about 10-20 minutes for flavors to meld.
- Right before serving, fold in ramen noodles, green onions, cilantro and crushed and whole almonds.
- Best enjoyed immediately or on the same day.
Notes
**To make this ahead of time, do not add dressing or ramen noodles until right before serving.
