Sriracha Ramen Noodle Salad

You all know what salad I’m talking about. The one that has been served at every potluck and BBQ in the history of ever? Well I have a confession: I’ve never made it before.

My family has never made it either. It’s always been a mystery of sorts to me. I was often intrigued by it at the church potlucks, but was tentative to try it (picky child over here). Then I saw it popping up more lately in the blogging world and knew that as an adult, with a much more mature palate, I needed to try this salad.

Of course, I never did. That is until Blue Diamond sent me these Sriracha Almonds. I wanted to use them in an Asian dish and instantly thought of the ramen noodle salad I still hadn’t made.

Consisting of cabbage, carrots, edamame, ramen noodles, almonds and oranges, this salad is colorful, flavorful and full of crunchy goodies. It’s easy enough to be a side dish, yet satisfying enough to be a lunch. Or dinner. Who am I to judge eating “snacks” for dinner (popcorn totally counts)…

It was hard to resist just eating all the toasted almonds and ramen when they came out of the oven. They smelled so good! The toasting adds an extra step in the process but it is so worth it.

If you’ve never eaten this salad it’s time for that to change. And if you’re a ramen noodle salad connoisseur, give it a try with the Sriracha almonds. I promise you’ll love it!

~Stephanie

This post is sponsored by Blue Diamond Almonds

Sriracha Ramen Noodle Salad (recipe adapted from Well Plated)

• 2 3oz packages of ramen noodles
• 2/3 c Sriracha Blue Diamond Almonds, halved
• 2 tbsp sesame seeds
• 1 bag coleslaw mix
• 1 1/2 c shelled frozen edamame, room temperature
• 1 c shredded carrots
• 2 green onions, diced
• 1 can mandarin oranges
• Dressing:
  • 1/4 c rice vinegar
  • 3 tbsp extra virgin olive oil
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1/4 tsp salt
  • 1/4 tsp pepper

1. On a baking sheet, evenly spread the almonds and crumble the ramen noodles. Toast for 5 minutes in oven at 450 degrees. Remove, stir, and sprinkle with sesame seeds. Return to oven for another 2-3 minutes until golden brown and fragrant.
2. In a large mixing bowl combine the coleslaw, edamame, carrots and green onions. Add the toasted almonds and ramen once cooled.
3. Whisk together the dressing ingredients and pour over the salad. Stir to combine.
4. Top with mandarin oranges.
5. Refrigerate until serving.