Asian Ramen Noodle Salad
This ultra-popular Asian Ramen Noodle Salad is a twist on an old classic innovated with edamame, mandarin oranges, and the BEST teriyaki dressing! Perfect for potlucks, parties, or laid back weeknight dinners!
It’s an oldie-but-goodie kind of day. This salad is a family-favorite, my mom has been making it since the dawn of time. Or at least the dawn of my time! I don’t remember a time in my life when this salad didn’t make an appearance at least once or twice a month. Mostly on Sundays and at other family gatherings, which by the way she still does to this day. Of course, when you come from a family of several children who are all grown up and having kids of their own and most of you live “in the area”… there is never a shortage of reasons for the family to gather. Weddings, birthdays (oh my gosh the number of birthdays…), baptisms, T-ball tournaments, dance recitals, and Sundays. Sundays happen once every week and in my family it’s pretty much a must to attend family dinner on Sunday.
One reason this salad is so darn awesome is that it seems to go with e-ver-y-thing. Whether you’re having an Asian-style dinner or not it really doesn’t matter. This salad goes just a perfectly with sweet and sour chicken as it does Slow Cooker Beef Roast. The Asian flavor isn’t over-bearing so it’s not like your entire meal has to consist of soy-sauce-based dishes.
- 1 16-ounce bag tri-color cole slaw - (without dressing)
- 2 3-ounce package Asian noodles - (like Ramen noodles), crushed, without seasoning packet
- 1 11-ounce can mandarin oranges - (or 15-ounce if you love mandarin oranges)
- ½ cup edamame - cooked and shelled
- ¼ cup green onion - diced
- ¼ cup slivered almonds - (or shaved)
- 1 cup teriyaki dressing
- ⅓ cup teriyaki sauce
- ⅓ cup rice wine vinegar - (may sub apple cider vinegar)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon sugar
- ½ cup oil - (vegetable or canola)