Description
This Crunchy Asian Ramen Noodle Salad is a vibrant and refreshing dish combining toasted ramen noodles, crunchy almonds and sunflower seeds, fresh coleslaw mix, and a tangy, savory dressing. Perfect as a light lunch or a festive side dish, it offers a delightful mix of textures and flavors with an easy-to-make Asian-inspired dressing.
Ingredients
Scale
Salad
- 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
Dressing
- 1/4 cup olive oil
- 1/4 cup rice vinegar
- 3 tbsp soy sauce
- 2 tbsp honey (or sugar)
- 1 tsp sesame oil
Instructions
- Toast the Ramen Noodles: Break the uncooked ramen noodles into small pieces and toast them in a dry skillet over medium heat for 2-3 minutes until they turn lightly golden and fragrant. Remove from heat and allow to cool completely.
- Combine Salad Ingredients: In a large mixing bowl, add the coleslaw mix, toasted ramen noodles, toasted sliced almonds, sunflower seeds, thinly sliced green onions, and chopped fresh cilantro. Gently toss to combine all ingredients evenly.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, rice vinegar, soy sauce, honey (or sugar), and sesame oil thoroughly until the dressing emulsifies and is well blended.
- Toss Salad with Dressing: Pour the prepared dressing over the salad mixture and toss well until every ingredient is evenly coated with the dressing. Serve immediately to maintain maximum crunchiness, or refrigerate for 15-20 minutes if you prefer the flavors to meld more deeply before serving.
Notes
- Discard the seasoning packets from the ramen noodles as they contain high sodium and are not needed for this recipe.
- To toast almonds and ramen noodles, use a dry skillet over medium heat, stirring frequently to prevent burning.
- Honey can be substituted with sugar if preferred or to make it vegan-friendly, use maple syrup instead.
- This salad tastes best when served shortly after tossing to retain the crunchy texture.
- Optional additions: shredded carrots, bell peppers, or chopped fresh mint for extra flavor and texture.
