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Crunchy Asian Ramen Noodle Salad Recipe Recipe

Crunchy Asian Ramen Noodle Salad Recipe

This Crunchy Asian Ramen Noodle Salad is a refreshing and delicious dish, perfect for any occasion. Packed with a variety of textures and flavors, it's sure to impress.
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Prep Time 10 minutes
Cook Time 3 minutes
Flavor Melding Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 packages ramen noodles seasoning packets discarded
  • 4 cups coleslaw mix shredded green and red cabbage, and carrots
  • 1/2 cup sliced almonds toasted
  • 1/3 cup sunflower seeds
  • 4 units green onions thinly sliced
  • 1/4 cup fresh cilantro chopped
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

Equipment

  • Skillet

Method
 

  1. Toast the Ramen: Break the uncooked ramen noodles into 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 noodles, sliced almonds, sunflower seeds, green onions, and cilantro.
  3. Prepare the Dressing: In a small bowl, whisk together olive oil, rice vinegar, soy sauce, honey (or sugar), and sesame oil until the mixture is smooth and emulsified.
  4. Toss and Serve: Pour the dressing over the salad and toss gently to coat all ingredients evenly. For the crispiest texture, serve immediately. Alternatively, refrigerate the salad for 15-20 minutes to allow the flavors to meld together.

Notes

For the best texture, serve the salad immediately after tossing with the dressing. If you prefer a more intense flavor, let it sit in the refrigerator for a while before serving. Feel free to customize the salad with your favorite nuts or seeds.