Asian Ramen Noodle Salad
Ingredients
- 2 tbspvegetable oil
- 2 tbsprice vinegar
- 1 ½ tbspsoy sauce
- 1 tsphoney
- ½ tsptoasted sesame oil
- 13 oz package of dried ramen noodles
flavor seasoning discarded, crushed into small pieces
- 2 cslaw mix)
shredded (green & purple cabbage and carrots
- 1green onion
sliced
- 2 tbspfresh cilantro
chopped
- 3 tbspalmonds
thinly sliced
- 1 tbspsunflower seeds
- to tastesea salt and freshly cracked pepper
Directions
- 1
Make the dressing by combining the vegetable oil, rice vinegar, soy sauce, honey, and sesame oil in a small glass jar. Seal with a lid and shake well; set aside to allow flavors time to mingle.
- 2
Toast the noodles in a small skillet over medium heat. Cook, stirring often, until toasted & slightly golden, about 3-4 minutes. Remove from heat and set aside to cool completely.
- 3
Make the salad by combining the slaw mix, green onion, cilantro, almonds, sunflower seeds, and cooled ramen noodles in a bowl.
- 4
Serve the salad by drizzling some of the well-shaken dressing on top, to taste, and toss it to coat it evenly. Season with sea salt and freshly cracked pepper, to taste, if needed. Serve and enjoy.
Asian Ramen Noodle Salad
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About this Recipe
Craving a fresh, vibrant side dish that comes together in a flash? This Asian Ramen Noodle Salad delivers satisfying crunch and savory-sweet flavors in just 20 minutes, making it perfect for busy weeknights, potlucks, or a refreshing lunch.
What makes this salad a standout is the irresistible textural contrast. You get the crispness of fresh slaw mix, green onion, and toasted nuts, perfectly balanced by the unique chew of crushed ramen noodles, all coated in a bright, savory dressing that ties everything together beautifully.
Prepare for a delightful medley of textures and tastes. Each bite offers a satisfying crunch from the shredded cabbage and carrots, along with the almonds and sunflower seeds, complemented by the slightly softened, yet still firm, ramen noodles. The dressing, a harmonious blend of vegetable oil, rice vinegar, soy sauce, and toasted sesame oil with a touch of honey, provides a perfectly balanced sweet, tangy, and umami profile. Fresh cilantro adds a bright, herbal finish.
Easily adapt this Asian Ramen Noodle Salad to your pantry. For an extra layer of flavor or crunch, you could add water chestnuts or bell peppers. If you prefer a nut-free version, simply omit the almonds and sunflower seeds. For a spicier kick, a pinch of red pepper flakes can be stirred into the dressing before tossing.
This versatile salad shines as a light lunch or a vibrant side dish for grilled chicken, fish, or any stir-fry. Serve it immediately to enjoy the freshest crunch.