Crisp coleslaw lettuce, toasted golden brown ramen noodles and almonds, green onion, and shelled edamame all drizzled with a delicious seasoned sweet dressing! This asian ramen noodle salad is sure to be a hit.
Growing up this Asian ramen noodle salad was my favorite! I remember my mom would make a bowl of it and my favorite part were the leftovers (if there were any). The longer it sits in the fridge, the more the dressing soaks into the coleslaw and the salad softens up but the flavor is out of this world.
I made a few changes by adding the edamame and toasting the almonds and noodles because I love the texture and color it provides in this salad. I always buy the microwaveable shelled edamame pack and cook it in the microwave. Be sure to let it cool before you add it into the salad.
You don’t have to toast the noodles and almonds but I would highly recommend it. It only takes a few extra minutes but adds such a delicious nutty, toasty flavor to the salad.
Add all the salad ingredients into one bowl and mix the dressing ingredients in a separate bowl, then simply add the dressing to the salad and mix. I like to make this in the morning and let it sit in the fridge all day until dinner. The noodle still stay crunchy but it allows time for all the flavors to come together and for the coleslaw to soften up a bit.
The leftovers are fabulous the next day so try and save some 🙂
To make this easy I always buy the bag of shredded coleslaw mix and buy a frozen package of shelled edamame. If you can’t find the shelled edamame just use regular edamame and pop out the little green beans inside.
You can always leave out the edamame as well if you can’t find it, don’t like it, or just don’t want to bother with it. The edamame is just something I have added to this through out the years I’ve been making it.
I hope you love this one! Perfect for a picnic, potluck, or a great side dish for dinner.