Description
A vibrant and crunchy Asian-inspired ramen noodle salad featuring toasted ramen noodles, fresh coleslaw mix, nuts, and a tangy sesame-soy dressing. Perfect as a quick side dish or light meal, ready in just 20 minutes.
Ingredients
Scale
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 to create crunchy bits for the salad. Toast them in a dry skillet over medium heat for 2-3 minutes until they turn lightly golden. Remove from heat and let them cool completely to maintain their crisp texture.
- Mix the salad: In a large mixing bowl, combine the coleslaw mix, the cooled toasted ramen noodles, toasted sliced almonds, sunflower seeds, thinly sliced green onions, and chopped fresh cilantro. Toss gently to mix all the ingredients evenly.
- Make the dressing: In a small bowl, whisk together olive oil, rice vinegar, soy sauce, honey (or sugar), and sesame oil until the dressing is smooth and well blended.
- Toss and serve: Pour the prepared dressing over the salad mixture and toss thoroughly until everything is evenly coated. Serve the salad immediately to enjoy maximum crunchiness, or refrigerate for 15-20 minutes to allow the flavors to meld together.
Notes
- For a vegan option, use maple syrup or agave nectar instead of honey.
- Toasting the ramen noodles and almonds brings out a deeper flavor and crunch.
- This salad is best served fresh but can be refrigerated for up to 1 day; noodles may soften over time.
- Add shredded cooked chicken or tofu for added protein if desired.
- Feel free to swap sunflower seeds for pumpkin seeds or chopped peanuts for variation.
