- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 270
- Total Fat
- 21 g
- Saturated Fat
- 5 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 4 g
- Cholesterol
- 9 mg
- Sodium
- 349 mg
This is the perfect salad to take to a potluck or a party. Based on a recipe by her husband Ladd’s grandmother, it is colorful, crunchy and fresh. The ramen noodle topping makes this dish the star of any buffet table.
- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 270
- Total Fat
- 21 g
- Saturated Fat
- 5 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 4 g
- Cholesterol
- 9 mg
- Sodium
- 349 mg
Ingredients
Topping:
Salad:
Dressing:
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Directions
Special equipment:
a mason jar- For the topping: Preheat oven to 350 degrees F.
- Place the ramen noodles, almonds, sesame seeds and garlic on a rimmed baking sheet. Mix the butter and honey together, then pour over the baking sheet. Toss to coat, then transfer to the oven and cook until toasted and lightly golden, 5 to 7 minutes. Remove and let cool.
- For the salad: Meanwhile, add the cabbage, peppers, edamame, carrots, cilantro and green onions to a bowl and toss to combine.
- For the dressing: Combine the oil, honey, vinegar and soy sauce in a mason jar, then put on the lid and shake to combine.
- Just before serving, pour the dressing over the salad and toss until coated in the dressing. Sprinkle over the ramen topping and serve.
