Ditch the seasoning packet — high in sodium and low in nutrition — consider a healthier, Asian-inspired twist on this classic packaged soup. Our recipe includes crunchy vegetables loaded with fiber and edamame, which is a great source of plant-based protein. This recipe will excite your taste buds with an explosion of flavor and leave you feeling satisfied longer.
Prep time: 10min
Cook time: 5 minutes
Makes: 8 servings
Salad Ingredients
1pkg. of Ramen noodles
2/3c. Slivered almonds
2 Tbsp. Sesame seeds
1 bag Coleslaw mix
1 1/2c. Edamame
1c. shredded carrots
4 scallions
1/2c. Mandarin oranges
Dressing Ingredients
1/4c. Rice vinegar
3 Tbsp. Extra virgin olive oil
2 Tbsp. honey
1 Tbsp. less-sodium soy sauce
Salt and pepper to taste
Directions
1. Place rack in center of oven, and preheat to 425°F.
2. Crumble ramen noodles, almonds, and sesame seeds onto baking sheet in a single layer. Bake for 5 minutes until golden brown. Watch closely so it doesn’t burn. Set aside after baking.
3. In a small bowl, whisk together all ingredients for dressing. Set aside.
4. In a large serving bowl, mix all salad ingredients. Drizzle dressing over the top. Toss in toasted almonds and noodles. Gently toss salad to mix dressing into it.
5. Drain mandarins well, and add to top of salad.
