Description
This Crunchy Asian Ramen Noodle Salad is a vibrant and textured dish featuring toasted ramen noodles and seeds mixed with fresh cabbage, carrots, and a tangy, sweet dressing. Perfect for potlucks or summer meals, it delivers a satisfying crunch and refreshing Asian-inspired flavors, with an option to add protein for extra substance.
Ingredients
Scale
Toasted Noodle Topping
- 2 packages uncooked ramen noodles, crumbled (seasoning packets discarded)
- 1/2 cup sliced almonds
- 1/4 cup sunflower seeds
- 1 tablespoon sesame seeds
- 1 tablespoon butter
Salad
- 4 cups shredded green cabbage or coleslaw mix
- 1 cup shredded carrots
- 3 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro (optional)
Dressing
- 1/3 cup vegetable oil
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 teaspoon sesame oil
- Salt and black pepper to taste
Instructions
- Toast the Noodles and Seeds: In a large skillet over medium heat, melt the butter. Add the crumbled ramen noodles, sliced almonds, sunflower seeds, and sesame seeds. Cook while stirring frequently for about 5 minutes until everything is golden brown and toasted. Remove from heat and set aside to cool.
- Prepare the Salad Base: In a large mixing bowl, combine the shredded cabbage (or coleslaw mix), shredded carrots, thinly sliced green onions, and chopped cilantro if using. Toss together to mix evenly.
- Make the Dressing: In a small bowl or jar, whisk together the vegetable oil, rice vinegar, soy sauce, honey, sesame oil, salt, and black pepper until fully combined and emulsified.
- Combine Just Before Serving: Add the toasted noodle and seed mixture to the salad bowl. Pour the dressing over the top and toss thoroughly to combine all ingredients. Serve immediately for the best crunch and flavor.
Notes
- For extra protein, add shredded rotisserie chicken or edamame to the salad.
- If preparing the salad ahead of time, keep the toasted noodle topping and dressing separate until ready to serve to maintain the crunchiness.
