Description
A vibrant and flavor-packed Crunchy Asian Ramen Noodle Salad with crispy toasted ramen noodles, fresh veggies, and a tangy, savory dressing. Perfect as a side dish or light meal.
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
Instructions
- 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.
- In a large bowl, combine the coleslaw mix, toasted ramen noodles, almonds, sunflower seeds, green onions, and cilantro.
- In a small bowl, whisk together olive oil, rice vinegar, soy sauce, honey, and sesame oil until well combined.
- 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.
Notes
- Add protein: For a more filling meal, add grilled chicken, shrimp, or tofu for extra protein.
- Spicy kick: Add sriracha sauce or red pepper flakes to the dressing for a spicy kick.
- Vegetarian/vegan: Use agave syrup or maple syrup in place of honey for a vegan version.
- Storage: Store leftover salad in an airtight container in the fridge for up to 2 days. The noodles may lose some of their crunch over time.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 1g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
