Description
This Crunchy Asian Ramen Noodle Salad is a vibrant, flavorful dish combining toasted ramen noodles with a crisp coleslaw mix, almonds, sunflower seeds, and a zesty Asian-inspired dressing. Perfect for picnics, potlucks, or a refreshing side, it offers a delightful mix of textures and sweet-savory flavors.
Ingredients
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 Ramen Noodles: Break the uncooked ramen noodles into small pieces. Toast them in a dry skillet over medium heat for 2-3 minutes until they turn lightly golden. Remove from heat and let them cool completely to maintain their crunch in the salad.
- Combine Salad Ingredients: In a large bowl, add the coleslaw mix, cooled toasted ramen noodles, toasted sliced almonds, sunflower seeds, sliced green onions, and chopped fresh cilantro. Toss gently to mix all ingredients evenly.
- Prepare Dressing: In a small bowl, whisk together olive oil, rice vinegar, soy sauce, honey (or sugar), and sesame oil until the dressing is well combined and smooth.
- Toss Salad with Dressing: Pour the dressing over the salad mixture. Toss thoroughly until all the ingredients are evenly coated with the dressing. Serve immediately for maximum crunch, or refrigerate for 15-20 minutes to allow the flavors to meld beautifully.
Notes
- Toasted ramen noodles add crunch; ensure they are cooled before mixing to preserve texture.
- Honey can be substituted with sugar if preferred.
- Serving immediately maintains the crunchiness; refrigeration softens the noodles but enhances flavor melding.
- Can add extra veggies like bell peppers or shredded carrots for more color and nutrition.
