Description
This Crunchy Asian Ramen Noodle Salad is a flavorful and satisfying dish with a delightful crunch in every bite. The combination of fresh vegetables, nuts, seeds, and a zesty dressing creates a perfect balance of textures and flavors.
Ingredients
Scale
Main Salad Ingredients:
- 1 (16 oz) bag coleslaw mix
- 1 package (3 oz) instant ramen noodles (uncooked), crushed (discard seasoning packet)
- ½ cup sliced almonds
- ½ cup sunflower seeds
- 4 green onions, thinly sliced
- 1 cup shredded carrots (optional)
- ½ cup chopped fresh cilantro (optional)
For the Dressing:
- ¼ cup rice vinegar
- ¼ cup vegetable oil or sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons honey or sugar
- 1 teaspoon sesame seeds
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Prepare Salad: In a large bowl, combine the coleslaw mix, crushed ramen noodles, sliced almonds, sunflower seeds, green onions, and optional carrots and cilantro.
- Make Dressing: In a separate small bowl or jar, whisk together the rice vinegar, oil, soy sauce, honey, sesame seeds, garlic powder, and black pepper until well blended.
- Toss and Serve: Pour the dressing over the salad and toss to combine thoroughly. Let sit for 15–30 minutes before serving to allow flavors to meld and noodles to slightly soften while still retaining crunch. Serve chilled or at room temperature.
Notes
- Add grilled chicken or edamame for extra protein.
- For best texture, toss salad just before serving if making ahead.
- You can also toast the almonds and ramen noodles for added flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 7g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
