Name: Crunchy Asian Ramen Noodle Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Asian
Ingredients: 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; 1/4 cup olive oil; 1/4 cup rice vinegar; 3 tbsp soy sauce; 2 tbsp honey (or sugar); 1 tsp sesame oil

This Crunchy Asian Ramen Noodle Salad is a vibrant, flavor-packed dish that combines crispy ramen noodles, fresh veggies, and a tangy dressing. It’s the perfect side dish or light meal for any occasion, offering a delightful crunch and a mix of savory, sweet, and tangy flavors in every bite.

Crunchy Asian Ramen Noodle Salad

Why You’ll Love This Recipe

This salad is an absolute winner for so many reasons! It’s quick to prepare, ready in just 20 minutes, and features a satisfying crunch from the toasted ramen noodles and a perfect balance of flavors from the tangy rice vinegar, soy sauce, and honey dressing. The toasted almonds and sunflower seeds add an extra layer of crunch, while the green onions and fresh cilantro bring a burst of color and freshness. Whether you’re serving it at a potluck, BBQ, or enjoying it as a light lunch, this salad is guaranteed to be a crowd-pleaser.

Ingredients

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the noodles: Break the uncooked ramen noodles into small pieces. Toast them in a dry skillet over medium heat for 2-3 minutes, or until lightly golden. Allow them to cool.
Assemble 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 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 everything is evenly coated. Serve immediately for maximum crunch or refrigerate for 15-20 minutes to allow the flavors to meld.

Servings and timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 5 minutes (for toasting the noodles)
Total Time: 20 minutes

Variations

Add protein: For a more filling meal, add grilled chicken, shrimp, or tofu for extra protein.
Spicy kick: Add a bit of sriracha sauce or red pepper flakes to the dressing for a spicy kick.
Nuts: Experiment with other nuts such as cashews or peanuts for a different crunch.
Vegetarian/vegan: Use agave syrup or maple syrup in place of honey for a vegan version.

Storage/reheating

Storage: Store leftover salad in an airtight container in the fridge for up to 2 days. Note that the noodles will lose some of their crunch over time.
Reheating: This salad is best served cold and does not require reheating. If the noodles have softened, you can toast them again in a dry skillet before serving for a renewed crunch.

FAQs

1. Can I use cooked ramen noodles instead of raw?

No, using raw ramen noodles and toasting them creates the crispy texture that makes this salad so delightful. If you use cooked noodles, the texture will be different.

2. Can I make this salad ahead of time?

Yes, you can prepare the salad ahead of time but wait to add the dressing until just before serving to maintain the crunchiness of the noodles.

3. How can I make the dressing spicier?

You can add some sriracha, chili paste, or red pepper flakes to the dressing to give it a spicy kick.

4. Can I use a different type of vinegar?

Yes, you can substitute rice vinegar with apple cider vinegar or white wine vinegar, but the flavor will be slightly different.

5. Is this salad gluten-free?

No, the ramen noodles contain gluten. However, you can use gluten-free ramen noodles to make the salad gluten-free.

6. Can I use pre-made coleslaw mix?

Yes, pre-packaged coleslaw mix works perfectly for this recipe, saving you time on chopping.

7. Can I use roasted sunflower seeds instead of raw?

Yes, roasted sunflower seeds can add an extra nutty flavor to the salad, but be sure not to toast them further in the skillet to avoid burning.

8. Can I prepare the salad the night before?

Yes, you can prepare the ingredients in advance, but don’t toss with the dressing until you are ready to serve.

9. What’s the best way to toast the almonds?

Simply place sliced almonds in a dry skillet over medium heat and stir frequently for 2-3 minutes, or until they are lightly golden.

10. Is there a way to make the salad sweeter?

Yes, you can increase the amount of honey or sugar in the dressing, or add more sweet ingredients like diced fruits, such as mandarin oranges.

Conclusion

This Crunchy Asian Ramen Noodle Salad is an easy-to-make, flavor-packed dish that brings a satisfying crunch and a medley of vibrant flavors to your plate. Whether you’re serving it at a family gathering or as a weekday meal, it’s sure to impress. With its flexibility in terms of ingredients and flavor variations, this recipe will quickly become a favorite in your recipe box.