Asian Ramen Salad w/ Chili Lime Vinaigrette 

          This salad is so tasty and fresh I keep coming back for more!

     It feeds a TON of people so it’s perfect for a BBQ or a get-together with family, friends, or coworkers. 

               It’s super easy to throw together and can be assembled ahead of time. But just wait to dress it right before serving so it doesn’t get soggy. Yuck! 😷😂 

     I know everyone will LOVE it because I’ve served it to many different types of eaters and I always get high remarks! 

          So what are you waiting for?

          GO MAKE THIS SALAD! 🙌🏽

Asian Ramen Salad w/ Chili Lime Vinaigrette 


1 (14 oz) package coleslaw mix

1 cup shredded carrots

1 (10oz) bag edamame, steamed or boiled 

5 mini bell peppers, diced

1 large avocado, diced

1 large mango, diced 

2 (3oz) packages Ramen Noodles, broken into small pieces  (discard the seasoning packet) 

1 cup cashews, chopped 

1/4 cup green onions, finely chopped 

1/2 cup cilantro, finely chopped 

2-3 tbsp sesame seeds 

Chili Lime Vinaigrette 

1/2 cup Rice Vinager 

1/2 cup avocado oil 

3-4 tbsp honey

1 lime, juiced and zested 

1 tsp red chili flake, use more to make it spicier 

Fresh ground salt, to taste 

3 tsp sesame oil 

1. Preheat oven to 400F. Put cashews and ramen on a sheet pan. Toast in oven until lightly brown and fragrant. About 5 mins or so. 

2. Add all ingredients for the vinaigrette into a small jar with a lid and shake until throughly combined. 

3. Add all ingredients for the salad in a big bowl and mix to combine. If eating the salad now, add the vinaigrette. If you’re taking the salad to a party then refrigerate both the salad and vinaigrette separately and dress when ready to eat. 

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