Oh hi! Today we’re making an inspired dish I like to call ramen noodle salad with orange sesame dressing.
Let’s make ramen noodle salad with orange sesame dressing
Allow me to introduce you to the delicious details of this salad that has loads of shaved napa and red cabbages, carrot ribbons, shelled edamame, green onion and a handful of fresh cilantro. I also added some juicy chicken breast pieces to make it a complete meal.
And if you’re interested, you can also toss in some ramen to make it extra delicious (noodles = delicious).
An amazing salad with an even more amazing dressing!
And a salad wouldn’t be complete without dressing and toppings. Let’s start with the dressing. It’s rice wine vinegar, toasted sesame oil, soy sauce, lime zest and juice, fresh ginger, Sriracha AND a little somethin’ somethin’ extra to make it the best dressing in all of life. That somethin’ is orange marmalade, you guys.
It takes this dressing and everything else you eat it with to the NEXT LEVEL. And the toppings are green onion, toasted cashews and sesame seeds. Talk about a crunch factor, you guys.
There is so much next level stuff going on right now in this salad. All those veggies, the noodles, the dressing, the chicken AND all those toppings? It’s seriously legit.
How to make salads into a balanced meal
We’ve talked about this before, but I think it’s important to reiterate that salads can either be a fabulous side dish or can be a complete meal. There is no right or wrong way, people, it’s just truth.
If you want the salad to be a side dish or to go as a potluck dish, I’d stick to the recipe as-is.
You could serve it up with grilled chicken thighs, legs or breasts smothered in BBQ sauce, grilled flank steak or salmon with chimichurri sauce, some grilled scallops or white fish with fruit salsa, burgers with fresh slices of heirloom tomatoes, grilled pork tenderloin with peach glaze, and the list goes on.
I also have a stellar chili-infused grilled tofu recipe with fruit salsa in my MIND diet cookbook!
If you want to make it a complete meal, I suggest making sure you include the chicken and the noodles because then you’ll have some protein and carbohydrates to hold you over a bit longer.
If you’re looking for some noodles that have a bit more fiber (I am always trying to get whole grains in, if possible), you could use a whole wheat spaghetti or brown rice noodles for this recipe.
The fact that it has a ton of veggies lends itself well in the fiber department, but I think having some additional carbs in there is a good thing. Plus, the dressing gives it some heart-healthy fats that’ll also help keep you full and satisfied.
Why not make your salad delicious AND satisfying?!
Will you be making ramen noodle salad with orange sesame dressing?
Other salad recipes I think you’ll adore:
- Green Bean Potato Salad
- Kale & Crispy Chickpea Caesar Salad
- Spinach Salad with Raspberry Vinaigrette
- Carrot, Chickpea & Raisin Salad
- Greek Salad with Feta Vinaigrette
- Also, here are my best tips for making your own salad dressings!
Ramen Noodle Salad with Orange Sesame Dressing
A veggie-loaded ramen salad with homemade orange ginger sesame dressing.
- Prep Time: 10-15 mins
- Cook Time: 10-15 mins
- Total Time: 20-30 mins
- Yield: Serves 8 1x
- Category: Dinner
- Method: Stove-Top
- Cuisine: Asian-inspired
Orange Sesame Dressing:
- ½ cup rice vinegar
- ¼ cup sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons orange marmalade
- Zest and juice of 1 medium lime
- 1-inch piece fresh ginger, peeled and minced
- 1 teaspoon chili paste
- 1 teaspoon granulated sugar
- Coarse salt, to taste
- 1 tablespoon oil
- 2 pounds boneless skinless chicken breasts
- Coarse salt and ground black pepper
- 3 ounce package ramen noodles
- 1 ½ cups shredded napa cabbage
- 1 ½ cups shredded purple cabbage
- 1 cup shredded carrots
- 1 cup shelled edamame
- 2 green onions, sliced
- ½ bunch fresh cilantro, roughly chopped
- ¼ cup cashews, chopped
- 2 tablespoons toasted sesame seeds
- In a large mixing bowl, whisk together dressing ingredients. Salt to taste. Set aside.
- In a large skillet, heat oil to medium heat. Season chicken breasts with salt and pepper. Cook chicken breasts in the hot oil 4-5 minutes per side, until internal temperature reaches 165 degrees. Remove from heat, allow to cool. Shred with 2 forks or roughly chop. Add chicken to the bowl with the dressing.
- Cook ramen noodles according to package directions, omitting flavoring packet (discard). Rinse noodles under cold water, toss to dry, then add to the bowl with chicken and dressing.
- Add cabbages, carrots, edamame, green onion and cilantro to the bowl with the chicken, noodles and dressing. Toss to coat. Taste and adjust seasoning, if necessary. Refrigerate until ready to eat.
- Serve with cashews and sesame seeds.
Storage Tip: Store salad in an airtight container for up to 3-4 days.
- Serving Size: 1/8 of recipe
- Calories: 310
- Sugar: 6g
- Sodium: 338mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 79mg
Keywords: cabbage, dressing, easy, ramen, napa cabbage, ginger, oriental