Description
This Crunchy Asian Ramen Noodle Salad is a delightful mix of textures and flavors. The crispy ramen noodles, toasted almonds, and sesame seeds add a satisfying crunch to the fresh cabbage and carrot base, all tossed in a tangy and slightly sweet dressing.
Ingredients
Scale
Ramen Noodle Mixture:
- 1 package (3 oz) ramen noodles (discard seasoning packet)
- 1/4 cup unsalted butter
- 1/2 cup sliced almonds
- 1/4 cup sesame seeds
Salad Ingredients:
- 4 cups shredded green cabbage or coleslaw mix
- 1 cup shredded carrots
- 4 green onions, thinly sliced
- 1/2 cup sunflower seeds (optional)
Dressing:
- 1/3 cup rice vinegar
- 1/4 cup granulated sugar
- 2 tablespoons soy sauce
- 1/2 cup vegetable oil
- Salt and pepper to taste
Instructions
- Ramen Noodle Mixture: Crush the ramen noodles into small pieces and set aside. In a skillet over medium heat, melt the butter and sauté the crushed ramen noodles, almonds, and sesame seeds until golden and fragrant, about 5–7 minutes. Remove from heat and let cool completely.
- Salad: In a large bowl, combine the cabbage, carrots, green onions, and sunflower seeds if using.
- Dressing: In a separate bowl, whisk together the rice vinegar, sugar, soy sauce, and vegetable oil. Pour the cooled noodle mixture over the salad ingredients, drizzle with the dressing, and toss to combine.
- Serve immediately for maximum crunch, or keep the components separate and mix just before serving.
Notes
- This salad is perfect for potlucks or summer barbecues.
- To make it a meal, add grilled chicken or edamame.
- For extra flavor, add a splash of sesame oil to the dressing.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 9g
- Sodium: 330mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
