I found a link to a Crunchy Asian Ramen Noodle Salad on Pinterest, and I tried it, pretty much as written. It had potential, but for my taste, the dressing was too oily, the avocado got lost, and the mango was kind of a strange addition. The dressing also lacked spices, which I thought might make the salad more flavorful.

So, I made the salad again, stripping out the parts that didn’t work for me, and adding some things that did. Here’s my variation:

Salad Ingredients

• 1 15oz bag shredded cabbage
• 1 cup shredded carrots (about half a bag)
• 2 cups shelled edamame (one bag frozen)
• 6 green onions, chopped
• 1/2 cup sliced almonds
• 2 packages instant ramen noodles

Dressing Ingredients

• 1 cup rice vinegar
• 1/4 cup agave nectar
• 2 Tablespoons sesame oil
• 1/4 cup soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1/4 teaspoon black pepper

Instructions

• Heat oven to 400 degrees.
• While the noodles are still in their packages, break them into small pieces. I usually mash the packages with the handles of my kitchen shears a few times to crunch them well.
• Spread the broken noodles and the almonds on a baking sheet, and bake for five minutes. Stir them well, and bake for another two or three minutes, until they’re golden. Be sure to keep an eye on them, because they go from not quite done to burnt to a cinder in the blink of an eye! Set aside to cool.
• To make the dressing, whisk together all the ingredients in a medium bowl.
• Pour the cabbage, carrots, edamame and onions into a very large bowl.
• Pour the dressing over the veggies, and toss well.
• Add the toasted noodles and almonds, toss again, and serve.

Tips

• Serve soon after adding the crunchy bits, because the dressing makes them soggy. If you intend to store the salad to eat later, try leaving the almonds and noodles separate, and adding them to each serving.
• I often have trouble finding veggie ramen noodles, but since this recipe doesn’t use the seasoning packets, in a pinch, you can purchase any ramen flavor available.
• My friend Regina suggested adding some mandarin oranges to this salad, to bring the fruit back in.