This Ramen noodle Asian salad is the perfect lunch for spring and summer. This delicious dish is a fun change to the college staple of ramen noodles. And the homemade Asian dressing is sooooo good. This salad recipe is the perfect healthy meal on a budget.

Ramen Noodle Asian Salad

Name: Ramen Noodle Asian Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8
Ingredients: 1 bag of coleslaw mix (16 oz); 2 Packages of ramen noodles, crumbled – any kind is fine because you will not use the seasoning packet; 1 cup shelled edamame; 1 peeled and diced; 1 mango, peeled and diced (optional); 1/2 cup slivered almonds; 1/2 cup thinly-sliced green onions; Asian Vinaigrette (recipe below); Asian Vinaigrette; 2/3 cup olive oil; 1/3 cup honey; 1/3 cup rice wine vinegar; 2 teaspoons soy sauce; 1/4 teaspoon sesame oil; Salt and black pepper – just a pinch

A healthy and delicious meal

Ah….spring is here! And that means it’s time to start eating healthier. Did you know that it’s scientifically proven that American’s prefer a little crunch with their lunch…that’s why we love potato chips. I guess that’s why I also love adding carrot sticks and celery to my lunches. Anyway, I can’t remember exactly where I read that…it was probably Cosmo or Facebook….so you know it’s a true fact. 😉

Ramen Noodle Asian Salad with homemade dressing

Fact or not…I like having a little crunch with my lunch and that’s where this crunchy Ramen Noodle Asian Salad comes in perfectly! See, Ramen noodles are usually mushy BUT when you toast them….they are ridiculously yummy! Seriously, take a grown up trip back to your college days of Ramen noodles and try this updated take on the classic dorm food!