Crunchy ramen noodle salad
Crushed ramen noodles, coleslaw mix, edamame, sunflower seeds and almonds in a sweet soy dressing, the potluck classic turned into a vegan lunch that stays crunchy.
- 15 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $1.86 a serving
- 610 calories
- Good the next day
- Vegan
- Dairy-free
Dolly says: It’s ready in 15 minutes, start to finish.
Ingredients
For 4 servings.
- 1½ cups frozen shelled edamame
- 1 tsp sesame oil
- 4 green onions, thinly sliced
- 1 package coleslaw mix
- 2 packages ramen noodles, seasoning packets thrown away
- ½ cup almonds, roughly chopped
- ⅓ cup sunflower seeds
From your pantry
- 1 tbsp water
- ¼ cup vegetable oil
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 2 tbsp sugar
Each serving has about 610 calories, 19 g protein, 51 g carbs and 39 g fat, and costs about $1.86 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No green onions? Chives work.
- No coleslaw mix? Green cabbage or red cabbage works.
Steps
Tap an underlined word for a quick explanation.
Put the edamame and water in a bowl, cover with a plate and microwave for 2 minutes, until hot. under cold water to cool.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Timer: 2 min
Shake the vegetable oil, rice vinegar, soy sauce, sugar and sesame oil in a jar until the sugar dissolves.
the green onions, then them in a big bowl with the coleslaw mix, edamame and dressing.
Thinly slice. Thinly slicing means cutting slices about an eighth of an inch thick, roughly two coins stacked. Thin slices cook in seconds and soften fast, which quick dishes need.
How you’ll know: A slice bends a little when you hold it by one edge, and slow, steady cuts beat fast ones.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Divide the slaw among 4 containers.
Crush the ramen in its bags with your hands, throw away the seasoning packets, and mix the noodles with the almonds and sunflower seeds.
Dolly’s tip: Uncooked ramen is the crunchy part, like croutons. It’s meant to be eaten just as it is.Pack the crunchy mix in 4 small bags and sprinkle it over the slaw at lunch.
Dolly’s tip: The slaw keeps 4 days and gets better as it sits. The noodles only stay crisp if they wait on the side.
Plan this in Dollop, and get the grocery list
Dollop plans your lunches along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
