Garlic Pepper Crunchy Ramen Salad

Garlic Pepper Crunchy Ramen Salad

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4 servings


2 packages Koyo Garlic Pepper Ramen, broken into small pieces, seasoning packets reserved
½ cup tamari almonds, roughly chopped
1 tablespoon sesame seeds
1 tablespoon black sesame seeds (or use 2 tablespoons plain sesame seeds total)
⅓ cup preferred vegetable oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon lime juice
1 teaspoon toasted sesame oil
1 garlic clove, minced
½” piece fresh ginger, peeled and minced
1 cup frozen shelled edamame
2 cups finely shredded red cabbage
4 green onions, thinly sliced
1 carrot, peeled and cut into matchsticks
2 mandarin oranges, peeled and divided into segments


  1. In a medium dry skillet over medium heat, toast ramen noodles, stirring occasionally, until golden brown, about 5 minutes. Transfer noodles to a large bowl and add almonds, and sesame seeds.
  2. To a small jar with a tight-fitting lid add oil, soy sauce, rice vinegar, lime juice, sesame oil, garlic, ginger, and one ramen seasoning packet. Place lid on jar and shake well to combine. Set aside.
  3. In a small saucepan combine edamame and 1 cup water. Bring to a boil, reduce the heat, and simmer 3 minutes. Drain well.
  4. To bowl with ramen noodles add cooked edamame, cabbage, green onion, carrot, and oranges and toss well. Pour dressing over salad and toss to combine.