Description

This Crunchy Asian Ramen Noodle Salad is a vibrant, refreshing dish perfect for potlucks or as a light meal. Loaded with tri-color coleslaw, fresh snow peas, bell peppers, mandarin oranges, and crunchy almonds and ramen noodles, it offers a delightful mix of textures and flavors. The tangy sesame dressing ties everything together, making for a delicious and satisfying salad that can be prepared in just 30 minutes.

Ingredients

Salad Ingredients

2 pounds tri-color coleslaw
8 ounces fresh snow peas, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
15 ounces mandarin oranges, drained well
8 ounces diced water chestnuts, drained well
4 green onions, sliced (green parts only)
1/3 cup chopped fresh cilantro
Sesame seeds for garnish (optional)

Crunchy Topping

1 tablespoon vegetable oil
2 packages (3 ounces each) ramen noodles, crushed
1 & 1/2 cups sliced almonds

Dressing

1/2 cup vegetable oil
6 tablespoons granulated sugar
6 tablespoons freshly squeezed lemon juice
1/2 tablespoon toasted sesame oil
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

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Instructions

Prepare the Crunchy Topping: Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the crushed ramen noodles and sliced almonds; sauté until the noodles are golden brown and almonds are lightly toasted, about 3-5 minutes. Remove from heat and let cool.
Combine Salad Ingredients: In a large bowl, mix the tri-color coleslaw, sliced snow peas, red and yellow bell peppers, drained mandarin oranges, diced water chestnuts, sliced green onions, and chopped fresh cilantro.
Make the Dressing: In a separate bowl or jar, whisk together 1/2 cup vegetable oil, granulated sugar, freshly squeezed lemon juice, toasted sesame oil, salt, black pepper, and garlic powder until the sugar is dissolved and the dressing is well combined.
Toss the Salad: Pour the dressing over the mixed salad ingredients. Toss everything gently to ensure that the salad is evenly coated with the dressing.
Add Crunchy Topping and Garnish: Sprinkle the cooled crunchy ramen noodle and almond mixture over the top of the salad. If desired, garnish with sesame seeds for an extra touch of flavor and presentation.
Chill and Serve: Refrigerate the salad for at least 15 minutes to allow flavors to meld and serve chilled for best taste and texture. This salad serves approximately 16 portions.

Notes

For best crunch, add the ramen noodle mixture just before serving to prevent sogginess.
You can substitute lemon juice with rice vinegar for a slightly different tang.
Feel free to add grilled chicken or tofu to make this salad a complete meal.
If you prefer less sweetness, reduce the sugar in the dressing to 4 tablespoons.
Leftover salad keeps well refrigerated for up to 2 days but may lose some crunch.