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Crunchy Asian Ramen Noodle Salad

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This vibrant and crunchy Asian ramen noodle salad combines fresh vegetables, toasted ramen noodles, and a sweet and tangy dressing. Perfect for a light lunch, a potluck, or as a side dish to your favorite Asian-inspired meal.

Ingredients

Scale
  • For the 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
  • For the 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 coleslaw mix, toasted ramen noodles, almonds, sunflower seeds, green onions, and cilantro.
  • Make the dressing: In a small bowl, whisk together olive oil, rice vinegar, soy sauce, honey, 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 added flavor, you can add shredded chicken or tofu for extra protein.
  • You can adjust the sweetness of the dressing by increasing or decreasing the amount of honey.
  • The salad is best served fresh to maintain its crunch, but can be refrigerated for a short time.
  • This recipe is gluten-free if you use gluten-free ramen noodles or substitute with another crunchy topping like chow mein noodles.

Nutrition

Find it online: https://grandmarecipesflash.com/crunchy-asian-ramen-noodle-salad/