Description
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
- Serving Size: ~1 cup
- Calories: ~200 kcal
- Sugar: ~6 g
- Sodium: ~400 mg
- Fat: ~14 g
- Saturated Fat: ~2 g
- Unsaturated Fat: ~12 g
- Trans Fat: 0 g
- Carbohydrates: ~18 g
- Fiber: ~2 g
- Protein: ~5 g
- Cholesterol: 0 mg