Description

A vibrant and crunchy ramen noodle salad featuring toasted nuts and seeds, a tangy homemade dressing, and a crisp cabbage base. Perfect as a refreshing side dish or light meal with a delightful blend of textures and flavors.

Ingredients

Ramen and Seeds Mix

2 packages (3 ounces each) ramen noodles, any flavor (discard seasoning packet)
½ cup sliced almonds
½ cup sunflower seeds
¼ cup sesame seeds

Dressing

½ cup vegetable oil
¼ cup rice vinegar
¼ cup soy sauce
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon grated fresh ginger
¼ teaspoon red pepper flakes (optional)

Salad Base

4 cups shredded cabbage or coleslaw mix
2 green onions, thinly sliced
¼ cup chopped fresh cilantro (optional)

Cook Mode Prevent your screen from going dark

Instructions

Toast Nuts and Seeds: Preheat your oven to 350°F (175°C). Spread the sliced almonds, sunflower seeds, and sesame seeds evenly on a baking sheet. Toast them for 5 to 7 minutes or until they turn lightly golden. Remove from the oven and let cool completely.
Prepare Ramen Noodles: Place the ramen noodles into a resealable plastic bag. Gently crush them using a rolling pin or the flat side of a meat mallet until broken into small pieces but not powdered.
Make the Dressing: In a mixing bowl, whisk together vegetable oil, rice vinegar, soy sauce, honey, minced garlic, grated fresh ginger, and red pepper flakes if using. Ensure the honey is fully incorporated for a balanced flavor.
Assemble the Salad: In a large bowl, combine the shredded cabbage or coleslaw mix, thinly sliced green onions, chopped cilantro if desired, toasted nuts and seeds, and the crushed ramen noodles.
Add Dressing: Pour the prepared dressing over the salad ingredients. Toss everything together thoroughly so each bite is well coated with the tangy dressing.
Chill and Serve: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld beautifully. Serve chilled as a refreshing, crunchy side dish or light main course.

Notes

Discard the seasoning packets from the ramen noodles as they are not used in this recipe.
Toasting the nuts and seeds enhances their flavor and adds a delightful crunch.
You can substitute vegetable oil with a mild olive oil for a different flavor profile.
Adjust the amount of red pepper flakes according to your preferred spice level or omit entirely for a milder salad.
This salad pairs wonderfully with grilled meats or can be served as a standalone vegetarian dish.