Crunchy Asian Ramen Noodle Salad
A deliciously crunchy and vibrant Asian Ramen Noodle Salad that’s perfect for any meal or potluck! With toasted ramen noodles, coleslaw mix, almonds, sunflower seeds, and a zesty dressing, this salad brings bold flavors and textures to the table.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (for toasting noodles)
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Tossed
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Scale
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Salad:
- 2 packages (3 oz each) ramen noodles (discard seasoning packets)
- 4 cups coleslaw mix (shredded green and red cabbage, and carrots)
- 1/2 cup sliced almonds, toasted
- 1/3 cup sunflower seeds
- 4 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro
Dressing:
- 1/4 cup olive oil
- 1/4 cup rice vinegar
- 3 tbsp soy sauce
- 2 tbsp honey (or sugar)
- 1 tsp sesame oil
Instructions
- Prepare the noodles: Break the uncooked ramen noodles into small pieces and toast them in a dry skillet over medium heat for 2-3 minutes, until lightly golden. Let cool.
- Mix the salad: In a large bowl, combine the coleslaw mix, toasted ramen noodles, almonds, sunflower seeds, green onions, and cilantro.
- Make the dressing: In a small bowl, whisk together the olive oil, rice vinegar, soy sauce, honey (or sugar), and sesame oil until well combined.
- Toss and serve: Pour the dressing over the salad and toss until evenly coated. Serve immediately for maximum crunch, or refrigerate for 15-20 minutes to let the flavors meld.
Notes
- For extra crunch, make sure to serve the salad immediately after tossing with the dressing.
- You can add grilled chicken or shrimp for a more substantial meal.
Nutrition
- Serving Size: 1 serving
- Calories: ~200 kcal
- Sugar: 7g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg