Lisa Kotler
by Lisa Kotler

Nut Free Asian Ramen Noodle Salad

6 servings
25 min

Two of my three children have a severe nut allergy, so adapting recipes to be nut-free has always been routine for me in order to feed my family. This is a classic recipe that makes a great dish to bring to a potluck bbq or weekend picnic. It travels really well. Just remember to assemble at your destination. Otherwise, the crunchy bits will get soggy. Admittedly, I love adding in slivered almonds or crushed peanuts because of the flavour, but never when my kids are around. I have also added canned mandarin oranges or avocado too, for some added flavour. This is a very adaptable salad.

nut free asian ramen noodle salad
Nut Free Asian Ramen Noodle Salad
Recipe details
  • 6  servings
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
Show Nutrition Info
Hide Nutrition Info
Ingredients
Salad
  • 1 cup shredded carrot 
  • 4 cups shredded Napa cabbage 
  • 2 x 3 oz bags ramen noodles, crumbled (flavor does not matter as you won't be using the seasoning packets)
  • 2 Tbsp toasted mixed sesame seeds
  • 1 c. sunflower seeds 
  • 1/2 c. sliced green onions
  • 1 cup wonton crisps for garnish 
Dressing
  • 1/2 cup light olive oil
  • 1/4 cup rice vinegar
  • 1/4 cup honey (can use more or less to taste)
  • 1 tsp minced garlic
  • 1/2 tsp toasted sesame oil
  • Salt and freshly ground black pepper, to taste***
Instructions
Preheat oven to 425 degrees. Spread crumbled ramen noodles, sesame seeds, sunflower seeds on a baking sheet. Bake for five minutes, stir and bake for 3-5 more minutes until mixture is slightly toasted and golden. Set aside.
In a large bowl whisk together all the ingredients for the salad dressing.
Add veggies and ramen noodle mixture to a bowl, then the salad dressing and toss until combined.
Serve immediately.
Lisa Kotler
Want more details about this and other recipes? Check out more here!
Go
Comments
Next
About Privacy Terms Guidelines Support Advertise
© 2022  Foodtalkdaily.com