Crunchy Asian Ramen Noodle Salad Recipe
A quick and flavorful dish that’s perfect for any gathering!
Ingredients
Scale
- 2packages (3 oz each) ramen noodles, uncooked (discard seasoning packets)
- 4 cupscoleslaw mix (green & red cabbage, carrots)
- ½ cupsliced almonds, toasted
- ⅓ cupsunflower seeds
- 4green onions, thinly sliced
- ¼ cupfresh cilantro, chopped
- ¼ cupolive oil
- ¼ cuprice vinegar
- 3 tbspsoy sauce (use low-sodium if preferred)
- 2 tbsphoney (or substitute with sugar)
- 1 tspsesame oil
Instructions
- Toast the Ramen Noodles: Start by breaking the uncooked ramen noodles into smaller pieces. In a dry skillet over medium heat, toast for about 2-3 minutes until golden brown.
- Prepare the Salad: In a large mixing bowl, combine the fresh coleslaw mix with the cooled toasted ramen noodles, toasted almonds, sunflower seeds, thinly sliced green onions, and chopped cilantro.
- Make the Dressing: In a small bowl, whisk together the olive oil, rice vinegar, soy sauce, honey, and sesame oil until well combined.
- Toss & Serve: Pour the dressing over the salad and toss thoroughly, serve immediately for best texture.
Notes
Store the dressing separately to maintain the salad’s crunchiness; combine just before serving.
Nutrition
- Calories: 350 kcal
- Protein: 8 g