Ramen Salad with Asian Dressing is the perfect salad for a buffet or summer picnic! It keeps well on warm days and doesn't wilt easily. Packed with color and flavor, it is a great side for chicken, pork, fish or beef!
Cook ramen according to package directions. Do not over cook. Rinse with cold water, drain again. Place cooked ramen in large bowl or container.
Combine the chopped vegetables (including cabbage or bagged slaw mixture) with the noodles in a large bowl, toss together and set aside.
Combine dressing ingredients, whisk or place in blender until mixed well. Taste the dressing, it should have a little bit of a sweet/tart taste. If it's not tart enough, add a little more vinegar, if too tart, add more sugar.
Pour the dressing a little at a time over the salad ingredients, tossing as you add the dressing. There should be about ¼ to ½ cup of the dressing leftover.
Sprinkle the finished salad generously (1-2 tablespoons) with Mrs. Dash seasoning and sesame seeds. Toss again. Add additional salt and ground pepper if needed.
Place the salad in a serving dish, sprinkle with a few more sesame seeds and Mrs. Dash. Refrigerate until serving.