Description

This Ramen Noodle Salad is a crunchy, refreshing summer salad featuring toasted ramen noodles, crisp cabbage, and almonds, all tossed with a tangy-sweet Asian-inspired dressing. It’s quick to assemble, perfect for potlucks or picnics, and a crowd-pleaser with its irresistible blend of flavors and textures.

Ingredients

Salad

1 (16-ounce) bag coleslaw mix (shredded cabbage with carrots)
2 packets (3 ounces each) uncooked ramen noodles, seasoning packets discarded
1 cup sliced almonds
3 green onions, thinly sliced
1/2 cup sunflower seeds (optional)

Dressing

1/2 cup neutral oil (such as vegetable or canola oil)
1/4 cup rice vinegar
2 tablespoons soy sauce
3 tablespoons granulated sugar
1 tablespoon sesame oil
1 teaspoon freshly ground black pepper

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Instructions

Toast the Noodles and Almonds: Preheat your oven to 350°F (175°C). Crush ramen noodles into small pieces and spread them, along with sliced almonds, onto a baking sheet. Bake for 7-9 minutes, stirring halfway through, until golden and fragrant. Set aside to cool.
Prepare the Dressing: In a medium bowl or jar, whisk together the oil, rice vinegar, soy sauce, sugar, sesame oil, and black pepper until smooth and the sugar dissolves completely.
Assemble the Salad: In a large mixing bowl, add the coleslaw mix, cooled toasted ramen noodles and almonds, green onions, and sunflower seeds if using. Pour the dressing over the salad and toss thoroughly until everything is well coated.
Serve: Serve immediately for maximum crunch, or cover and refrigerate for up to 2 hours. If making ahead, add the toasted noodles and almonds right before serving to retain their crispiness.

Notes

You can add shredded cooked chicken or edamame for added protein.
Customize the salad with other veggies like sliced bell pepper or snap peas.
Easily make the salad gluten free by using gluten-free ramen noodles and tamari in place of soy sauce.
Taste the dressing and adjust the sweetness or saltiness to preference.