Ramen Noodle Salad with Salmon
This Crunchy Ramen Noodle Salad with salmon is a unique version of the potluck classic salad with toasted almonds and a sweet Asian style dressing.
Servings: 6 servings
Ingredients
- 16 ounces salmon
- 1/4 cup slivered almonds
- 1 tablespoon sesame seeds
- 2 packages uncooked Ramen noodles seasoning discarded
- 1 package coleslaw mix
- 3 green onions diced
- 2 tablespoons fresh parsley
Salad Dressing
- 3 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 2 teaspoons Worcestershire sauce
- 1 tablespoons granulated sugar
- 1 tablespoon honey
- 3/4 cups vegetable oil
Instructions
- Preheat oven to 400 degrees. Arrange salmon in a large baking dish and season with a pinch of salt. bake for 16-18 minutes, or until cooked through. Transfer to a plate; remove skin and discard. Gently flake salmon apart and set aside.
- Break uncooked Ramen noodles into small pieces (discard seasoning packets). Spread noodles, sesame seeds and almonds on a rimmed baking sheet and bake in the 400 degree oven for about 5 minutes or until golden. Set aside to cool while you prepare the rest of the salad.
- Pour coleslaw mix into a large bowl, Stir in green onions and parsley
- In a tightly sealed container, shake together oil, rice vinegar, soy sauce, sugar, honey and Worcestershire sauce, until well combined. Set aside until ready to serve.
- When ready to serve, gently stir in salmon, ramen noodles, almonds and sesame seeds. Pour dressing over coleslaw mix and gently toss to coat completely.
Notes
This can be made a day in advance.
Nutrition
Calories: 405kcal | Carbohydrates: 8g | Protein: 17g | Fat: 35g | Saturated Fat: 23g | Cholesterol: 42mg | Sodium: 397mg | Potassium: 461mg | Fiber: 1g | Sugar: 6g | Vitamin A: 200IU | Vitamin C: 3.1mg | Calcium: 42mg | Iron: 1.4mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
