Crunchy Asian Ramen Noodle Salad
Ingredients:
2 packages (3 oz each) ramen noodles (seasoning packets discarded)
4 cups coleslaw mix (a blend of shredded green cabbage, 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
For the Dressing:
1/4 cup olive oil
1/4 cup rice vinegar
3 tablespoons soy sauce
2 tablespoons honey (or sugar, if preferred)
1 teaspoon sesame oil
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Instructions:
1. Toast the noodles:
Break the uncooked ramen noodles into small pieces. Toast them in a dry skillet over medium heat for 2–3 minutes, until golden and crispy. Set aside to cool.
2. Assemble the salad:
In a large mixing bowl, combine the coleslaw mix, toasted ramen noodles, almonds, sunflower seeds, green onions, and cilantro.
3. Make the dressing:
In a small bowl or jar, whisk together the olive oil, rice vinegar, soy sauce, honey, and sesame oil until smooth and well blended.
4. Dress and serve:
Pour the dressing over the salad and toss everything together until evenly coated.
For the best crunch, serve immediately. If you prefer a more blended flavor, chill the salad in the refrigerator for 15–20 minutes before serving.
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Prep Time: 15 minutes
Cook Time: 5 minutes (to toast noodles)
Total Time: 20 minutes
Servings: 6
Calories: ~200 kcal per serving
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Let me know if you’d like a version adapted for dietary preferences (e.g., gluten-free or vegan)!
