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Ramen Noodle Salad Recipe

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This recipe for Ramen Noodle Salad, by , is from The Lovell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Kimberly Lovell
Category:
Category:
Ingredients:  
Ingredients:  
2 Packages ramen noodles
⅔ cup sliced almonds
2 Tbsp sesame seeds
1 bag coleslaw mix
1½ cup shelled edamame (thawed)
1 cup shredded carrots
½ cup canned mandarin oranges (rinsed and drained)
Dried cranberries

Dressing:
¼ Cup rice vinegar or white vinegar
½ Cup oil
⅓ Cup sugar
Ramen seasoning packet (if vegetarian)
Directions:
Directions:
Place a rack in the center of your oven and preheat the oven to 425 degrees F. Crumble the ramen noodles onto a baking sheet and spread them in a single layer along with the almonds. Bake for 5 minutes, remove from the oven, add the sesame seeds, and toss, then bake for 1 to 3 additional minutes until fragrant and golden. Watch closely so that the mixture does not burn. Set aside.

In a small bowl, briskly stir together all of the dressing ingredients: rice vinegar, olive oil, honey, soy sauce, salt, and pepper. (Alternatively, you can shake them together in a mason jar with a tight-fitting lid.)

In a serving bowl, toss together the coleslaw, edamame, carrots, scallions, and toasted ramen and almonds. Drizzle the dressing over the top, then toss again to combine. Sprinkle the oranges over the top, then refrigerate until ready to serve

 

 

 

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