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Crunchy Asian Ramen Noodle Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 87 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 16 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegetarian

Description

This Crunchy Asian Ramen Noodle Salad is a vibrant, refreshing side dish featuring a colorful medley of tri-color coleslaw, fresh snow peas, bell peppers, mandarin oranges, and water chestnuts. It’s tossed with crispy crushed ramen noodles and sliced almonds, then dressed with a tangy, slightly sweet dressing made from lemon juice, sugar, and sesame oil. Perfect for potlucks, picnics, or as a light meal, this salad balances crunchy textures and bright flavors for a delightful Asian-inspired experience.

Ingredients

Salad

  • 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)
  • 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

Instructions

  1. Prepare the ramen noodles and almonds: Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add crushed ramen noodles and sliced almonds. Cook, stirring frequently, until golden brown and fragrant, about 5-7 minutes. Remove from heat and let cool.
  2. Combine the vegetables and fruit: In a large mixing bowl, add tri-color coleslaw, sliced snow peas, red and yellow bell peppers, mandarin oranges, diced water chestnuts, green onions, and chopped cilantro. Toss gently to combine.
  3. Make the dressing: In a separate bowl, whisk together 1/2 cup vegetable oil, granulated sugar, freshly squeezed lemon juice, toasted sesame oil, salt, black pepper, and garlic powder until sugar is dissolved and dressing is well blended.
  4. Assemble the salad: Pour the dressing over the vegetable mixture and toss well to coat all ingredients evenly.
  5. Add the crispy noodles and almonds: Just before serving, sprinkle the toasted ramen noodles and almonds over the salad and gently toss to combine, maintaining their crunch.
  6. Garnish and serve: Garnish the salad with sesame seeds if desired. Serve immediately or chill briefly before serving for best flavor and texture.

Notes

  • For best crunch, add the toasted ramen noodles and almonds just before serving to avoid sogginess.
  • You can substitute mandarin oranges with fresh orange segments or canned pineapple chunks for a different fruity twist.
  • Use low-sodium soy sauce or additional seasonings to customize the flavor in the dressing if desired.
  • This salad is best enjoyed fresh but can be stored covered in the refrigerator for up to 1 day.
  • Feel free to add cooked shredded chicken or shrimp to make it a more substantial meal.

Find it online: https://slsrecipes.com/crunchy-asian-ramen-noodle-salad-recipe-3/