Name: Salade Ramen Froide Asiatique
Prep time: 15 min
Total time: 2 h 15 min
Yield: Number_of_servings
Ingredients: 2 paquets de soupe aux nouilles ramen KOYO; 2 tasses de chou chinois haché; 1 carotte râpée; ½ tasse d’edamames décongelés; 1 tasse de feuilles de coriandre fraîche; 2 échalotes vertes hachées finement; 1/3 tasse huile de tournesol; 1 cuillerée à table d’huile de sésame grillé; 3 cuillerées à table de tamari; 2 cuillerées à table de vinaigre de riz; 1 cuillerée à table de jus de lime; 1 cuillerée à table de sucre de canne

In summer, with so many opportunities to eat outdoors, we're prone to opt for fresh, easy-to-prepare meals. This cold Asian ramen salad is the perfect recipe for your next picnic, snack in the park, camping meal or to accompany an Asian BBQ.

To make life doubly easy, serve this cold ramen salad in compostable bowls. Not only will you get a no-cook recipe, but you'll also save yourself a load of dishes!

To prepare : 15 minutes

Rest : 2 hours

Ingredients

2 packets KOYO ramen noodle soup (flavour of your choice - seasoning will not be used)
2 cups chopped Chinese cabbage
1 carrot, grated
½ cupedamame thawed
1 cup fresh coriander leaves
2 green shallots, finely chopped

Vinaigrette

1/3 cup sunflower oil
1 tablespoon toasted sesame oil
3 tbsp. tamari
2 tablespoons rice vinegar
1 tablespoon lime juice
1 tablespoon cane sugar

cold asian ramen salad

Preparation

Mash the ramen noodles and place in a bowl. Set aside for later use.
Bring a cup of water to the boil in a small pot. Add edamame. Cook for 5 minutes before draining.
Top ramen noodles with Chinese cabbage, carrots, edamame, coriander leaves and green shallots.
In a separate bowl, combine all dressing ingredients. Whisk and pour over salad.
Shake the cold Asian ramen salad and refrigerate for two hours.
Serve cold or warm in compostable dishes.

Enjoy!