Ramen noodles have a reputation of being cheap college student food, but this salad is a little more grown up and full of veggies. Personally, I never really enjoyed ramen noodles until I made this recipe. So even if you’ve never been a fan, this salad will change your mind!
For the food restrictions I follow for work, it was a little difficult to find a perfect ramen noodle salad recipe. Finally, I combined a few recipes and switched around a few ingredients to make this recipe.
When I’m looking for recipes for work I find it easier to, instead of searching “gluten-free noodle recipes”, just search “noodle recipes”. The search results will give you several more options to work with and all you have to do is substitute the noodles. And remember, if you find a recipe with maybe, a vegetable you don’t like, you don’t have to use that vegetable! Just substitute in a vegetable you enjoy. It’s simple and you’ll have a lot more meal options!
Broccoli Slaw Ramen Salad
Makes 6 to 8 servings
1 12oz bag broccoli slaw
3 3oz packages gluten free ramen noodles, crumbled
1 cup edamame, shelled and cooked
1 15oz can black beans, drained and rinsed
1/2 cup slivered almonds
1 bunch scallions, sliced
2/3 cup grapeseed oil
1/3 cup honey
1/3 cup rice wine vinegar
2 teaspoons soy sauce
1/4 teaspoon sesame oil
pinch of salt and black pepper
1. Cook ramen noodles as the package instructs (*without* the flavor packet). Drain and rinse with cold water and set aside.
2. Add all the vinaigrette ingredients to a container with a lid and shake together.
3. Drain and rinse black beans. Slice scallions.
4. Mix all the salad ingredients in a large bowl.
5. Right before serving, dress with the vinaigrette.
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If you have any questions, comments, or recipe requests, please feel free to leave a comment or contact me. Also, if you make this recipe, please let me know what you think!