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Jump to RecipeGuests always LOVE this ramen party salad. In my family, it is a favourite at larger buffet gatherings. There is something about the squiggly dry ramen that adds a festive element to the normally neglected salad. All of the ingredients, with the exception of the ramen itself, can be mixed together ahead of time. Sprinkle the ramen on top right before serving, similar to how one garnishes with croutons.
The fruits and veggies can be substituted for other ingredients in this ramen party salad. I used canned mandarins because of the season, but fresh ones are actually better. If you can’t find a green mango, a ripe yellow one is also delicious. Replace the salad mix with shredded green or purple cabbage and some julienned carrots. Toasted almonds can replace the peanuts. The goal is to maintain the balance of vegetable, fruit, crunch, and the zesty dressing.
Last summer I made this and another simple green salad for a large outdoor party. This one quickly disappeared while the other sad green one sat untouched all afternoon.
You could use any ramen for this dish, but I recommend going with a high quality one such as Sapporo Ichiban. The chicken flavour in the green package is our family favourite. Save the spice packet to enhance other meals (I recently added it to a sweet potato soup).
See Kiku Corner’s other salad options here.
Ramen Party Salad
Ingredients
For the Dressing
- 2 tsp fish sauce
- 2 limes zested and juiced
- 1 tsp sesame oil
- 1 tbsp maple syrup
- 2 cm piece of ginger grated
- 1/8 cup mild-flavoured vegetable oil such as canola
- 1/8 cup seasoned rice vinegar
For the Salad
- 1 cup edamame cooked and shelled
- 1 284mL can mandarin orange segments in light syrup drained
- 1 green mango peeled and julienned
- 1 340g bag hearty greens, such as broccoli slaw or a kale mix
- 2 85g packages of ramen, such as Sapporo Ichiban
- 1/2 cup shelled peanuts toasted and roughly chopped
Instructions
- In a large salad bowl, whisk together the dressing ingredients.
- Add the remaining ingredients, with the exception of the ramen and peanuts, to the bowl and toss together. Set aside.
- Open bags of ramen and over a metal baking sheet that fits in your toaster oven, break into bite-sized pieces. Toast for 2 minutes or until lightly browned. Alternatively, broil in your oven for 2 minutes, but watch closely so it doesn't burn. Place in a separate bowl until serving.
- Right before serving, sprinkle the ramen and peanuts on top and lightly toss. Serve immediately.
This looks really tasty. I love all the ingredients in it too 🙂
I especially love the ramen ‘croutons’ lol!
This salad looks like a winner for warm-weather gatherings of friends and family. Pinned to my recipes board!
Carol
http://www.scribblingboomer.com
Let us know if you try it!
I had never heard of green mango before! This sounds like a wonderful combination of flavors.
Green mango is just unripe mango, and you can use it like a vegetable! Let us know if you try it!
That salad looks so good!
Thanks for linking up at the Making a Home – Homemaking Link Up!
Thank you!
thanks for sharing Tumiko. This looks like a great blend of flavors. Stopping by from Friendship Friday!
You had me the moment you mentioned salad and maple syrup. Thanks @esmesalon #SeniorSalonPitStop
Thanks for sharing at the What’s for Dinner party. Hope you have a fabulous week!!
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This looks very tasty and healthy 🙂
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