Crunchy Asian Ramen Noodle Salad: A Must-Try Delight!
A delicious and crunchy Asian salad featuring ramen noodles and fresh vegetables, perfect for a light meal or side dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing and Baking
- Cuisine: Asian
- Diet: Vegan
Ingredients
Scale
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 ½ tablespoons honey or sugar
- ¼ cup vegetable or avocado oil
- 1 teaspoon sesame oil
- Salt and pepper, to taste
- 1 (16 oz) bag coleslaw mix or 6 cups shredded cabbage + carrots
- 2 packs uncooked ramen noodles (discard seasoning)
- ½ cup sliced almonds
- ¼ cup sunflower seeds (optional)
- 3 green onions, thinly sliced
- 1 cup shelled edamame or shredded rotisserie chicken (optional)
- 1 tablespoon sesame seeds (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Break ramen into small pieces, spread on a baking sheet with almonds and sunflower seeds. Toast for 7–9 minutes, stirring halfway. Let cool.
- In a small bowl or jar, whisk together oil, rice vinegar, soy sauce, honey, sesame oil, salt, and pepper.
- In a large bowl, combine coleslaw mix, green onions, and protein if using.
- Add cooled ramen mixture and toss to combine.
- Pour dressing over salad just before serving and toss well. Garnish with sesame seeds if desired.
Notes
- This salad can be made a few hours ahead of time, but add the dressing just before serving to keep it crunchy.
- For added protein, consider adding grilled chicken or tofu.
- Make sure to toast the ramen mixture for extra crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg