Crunchy Asian Salad

Are you looking for the ultimate crunchy, salty, tangy and sweet salad?

Our Crunchy Asian Salad is a veggie forward, healthy choice. It is great for weekday lunches, or an alfresco dates or brunch!

Colorful ingredients

Mix up the veggies based on your preferences. The Crunchy Asian Salad is vegan and gluten free adaptable, too!

To make the Crunchy Asian Salad, use a large, wide salad bowl. Begin with coleslaw, broccoli, carrot shreds, red peppers, snow peas and scallions. You can complete this step ahead of time, stored in the refrigerator with plastic wrap.

Ramen adds crunch and texture

To crisp up the ramen, break apart the noodles into small pieces on a baking sheet. Combine the almonds and bake for 3-5 minutes. Watch the mixture closely so that it does not burn.

Crunchy Asian Salad

Before serving, add the edamame, oranges, water chestnuts and dried cherries. Add the crunchy baked noodles, nuts and chicken if using.

Toss with vinaigrette on salad evenly to coat and top with sesame seeds as desired. Serve immediately, and enjoy!

Yield: 1 large bowl

Author: Stacey Berk

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Crunchy Asian Salad

This salad is crunchy, salty, tangy and sweet. A veggie forward, healthy salad, it is great for weekday lunches, or an alfresco weekend all summer and fall!

Prep time: 10 MCook time: 3 MTotal time: 13 M

Ingredients:

• ½ bag of coleslaw mix
• ½ bag of broccoli slaw mix
• 1 cup of carrot shreds
• 1 cup of red peppers, diced or julienned
• 1 cup of snow peas
• ½ cup of scallions, cut in small circles
• 1 cup of shelled and cooked edamame
• 1 11 oz can of mandarin oranges in light syrup or water, drained
• 1 8 oz can of water chestnuts, drained
• 1 cup of dried cherries or cranberries
• 1 (3 oz) package of ramen noodles (save seasoning packet for another use)
• 1 cup of slivered almonds
• 1 cup of shredded or diced chicken, optional
• Low fat sesame soy ginger vinaigrette
• sesame seeds

Instructions:

1. In a large salad bowl, build salad. Begin with the coleslaw, broccoli, carrot shreds, red peppers, snow peas and scallions. (you can complete this step ahead of time, stored in the refrigerator with plastic wrap).
2. Preheat oven to 415 F. On a baking sheet lined with tin foil, unwrap the noodles and break apart into small pieces. Combine the almonds and bake for 3-5 minutes. Be careful, watch closely while the mixture bakes so it does not burn. Cool on the tray. (you can complete this step ahead of time, cooled to room temperature a few hours before final assembly).
3. Before serving, add edamame, oranges, water chestnuts, dried cherries. Add the crunchy baked noodles, nuts and chicken if using.
4. Toss with vinaigrette on salad evenly to coat and top with sesame seeds as desired. Serve immediately.

Notes:

• To make the Crunchy Asian Salad vegan, omit the chicken. • For a gluten free version, omit the ramen, try instant rice noodles (use the same baking instructions for the ramen) or crushed seaweed snacks. Please be sure to check the product or ingredient before using if you have dietary concerns. • Try using peanuts in place of the almonds or try a spicy peanut dressing to change it up!

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