Description
This mandarin orange salad blends crunchy ramen and almonds with napa cabbage, spinach, and edamame in a sesame-ginger dressing – ready in 20 minutes.
Ingredients
Units
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For the salad
- 1/2 cup sliced almonds, toasted
- 1 (3 oz.) block ramen noodles, seasoning packets discarded, toasted
- 4 cups sliced baby spinach
- 4 cups sliced napa cabbage
- 1 (15 oz.) can mandarin oranges, drained
- 1 cup shelled edamame, thawed if frozen
- 3 green onions, thinly sliced
- 2 tablespoons sesame seeds
For the dressing
- 1/4 cup mirin
- 2 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, grated
Instructions
- Toast the almonds in a dry skillet over medium heat for 2-3 minutes, stirring or shaking the pan often, until fragrant and lightly golden. Watch them closely since they go from toasted to burnt fast. Transfer to a plate to cool.
- Crush the ramen blocks while still in their packaging into small, bite-sized pieces. Toast in the dry skillet (same as almonds) over medium-low heat for 1-3 minutes, until golden brown. Transfer to a plate to cool and crisp further. Watch these closely as well!
- In a small bowl or jar, whisk together the mirin, soy sauce, sesame oil, garlic, and ginger.
- In a large bowl, combine the spinach and napa cabbage ribbons. Right before serving, drizzle with the dressing and toss to coat evenly. Top with the mandarin oranges, edamame, green onion, toasted almonds, toasted ramen, and sesame seeds.
Notes
Ingredients: If you don’t have mirin or seasoned rice vinegar, add 1 teaspoon of sugar to the dressing to balance the acidity.
Prep ahead: Toast the ramen and almonds up to 2 days ahead and store separately at room temperature in an airtight container. The dressing can be made up to 3 days ahead and kept in the fridge – whisk again before using.
Serve with: Add sliced chicken breast or rotisserie chicken to turn this into a full meal.