Description
This Crunchy Asian Ramen Noodle Salad is a vibrant and refreshing dish featuring a coleslaw mix tossed with toasted ramen noodles, almonds, sunflower seeds, and a tangy Asian-inspired dressing. Perfect for potlucks or a light summer meal, it combines crisp textures with sweet and savory flavors for a delightful salad experience.
Ingredients
Scale
Salad
- 1 (16 oz) bag coleslaw mix
- 2 packs instant ramen noodles (discard seasoning)
- 1 cup shredded carrots
- 1/2 cup sliced green onions
- 1/2 cup sliced almonds
- 1/2 cup sunflower seeds
Dressing
- 1/3 cup rice vinegar
- 1/4 cup olive oil or vegetable oil
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
Instructions
- Preheat and toast: Preheat your oven to 350°F (175°C). Crush the ramen noodles into small pieces and spread them evenly on a baking sheet along with the sliced almonds. Toast them in the oven for 8–10 minutes, stirring halfway through to ensure even browning, until they are golden and fragrant. Remove from the oven and let cool completely.
- Combine salad ingredients: In a large mixing bowl, add the coleslaw mix, shredded carrots, sliced green onions, sunflower seeds, and the cooled toasted ramen noodle and almond mixture. Toss gently to combine all the crunchy elements evenly.
- Prepare the dressing: In a small bowl or jar, whisk together the rice vinegar, olive or vegetable oil, honey, soy sauce, sesame oil, and black pepper until the ingredients are fully incorporated and the dressing is smooth.
- Toss and chill: Pour the dressing over the salad mixture and toss thoroughly to coat everything evenly. For best flavor and texture, cover and chill the salad in the refrigerator for at least 15 minutes before serving.
Notes
- For added protein, consider mixing in grilled chicken or steamed edamame.
- This salad is best eaten the day it is made to enjoy the crunchiest texture.
- To preserve the crunchiness longer, store the dressing and the toasted ramen-almond topping separately and combine them with the salad right before serving.