Crunchy Asian Ramen Noodle Salad
This Crunchy Asian Ramen Noodle Salad is a quick and flavorful side dish made with crispy toasted ramen noodles, fresh coleslaw mix, nuts, and a tangy-sweet dressing. Perfect for potlucks, BBQs, or meal prep, this salad is crunchy, refreshing, and easy to customize!
- Prep Time: 15 minutes
- Cook Time: 5 minutes (toasting noodles)
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad, Side Dish
- Method: No-Bake
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
For the Salad:
- 2 packages (3 oz each) ramen noodles, seasoning packets discarded
- 4 cups coleslaw mix (green/red cabbage, carrots)
- ½ cup sliced almonds, toasted
- ⅓ cup sunflower seeds
- 4 green onions, thinly sliced
- ¼ cup fresh cilantro, chopped
For the Dressing:
- ¼ cup olive oil
- ¼ cup rice vinegar
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons honey (or sugar for a vegan option)
- 1 teaspoon sesame oil
Instructions
Toast the Ramen:
- Break uncooked ramen noodles into small bite-sized pieces.
- Toast them in a dry skillet over medium heat for 2-3 minutes, until golden brown.
- Set aside to cool.
2. Assemble the Salad:
- In a large mixing bowl, combine coleslaw mix, toasted ramen, sliced almonds, sunflower seeds, green onions, and cilantro.
3. Make the Dressing:
- In a small bowl, whisk together olive oil, rice vinegar, soy sauce, honey, and sesame oil until smooth.
4. Toss & Serve:
- Pour dressing over the salad. Toss gently to coat all ingredients evenly.
- Serve immediately for the crispiest texture, or refrigerate for 15-20 minutes to let the flavors meld.
Notes
- For a nut-free version, replace almonds/sunflower seeds with pumpkin or sesame seeds.
- For extra crunch, add chow mein noodles or crispy wonton strips before serving.
- For meal prep, store dressing separately and toss before serving.
Find it online: https://avarecipe.com/crunchy-asian-ramen-noodle-salad/
