Description
This Crunchy Ramen Noodle Salad is a delightful blend of textures and flavors. Crisp coleslaw mix paired with toasted ramen noodles, almonds, and sunflower seeds, all tossed in a savory-sweet dressing, creates a perfect balance of crunch and tanginess.
Ingredients
Scale
Coleslaw Mix:
- 1 (16 oz) bag coleslaw mix
Ramen Noodles:
- 2 packages ramen noodles (discard seasoning packets)
Additional Ingredients:
- ½ cup sliced almonds
- ¼ cup sunflower seeds
- 3 green onions, sliced
- ½ cup shredded carrots (optional)
Dressing:
- ¼ cup olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey or maple syrup
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Preheat oven: Preheat oven to 350°F.
- Toast: Break ramen noodles into pieces and spread on a baking sheet with almonds and sunflower seeds. Toast for 8–10 minutes until golden, stirring halfway through. Let cool.
- Combine: In a large bowl, mix coleslaw, green onions, and carrots if using.
- Prepare dressing: In a separate bowl, whisk together olive oil, rice vinegar, soy sauce, honey, sesame oil, garlic powder, and black pepper.
- Toss: Just before serving, combine slaw mixture with toasted ramen mixture and dressing until coated.
Notes
- For extra protein, add grilled chicken, edamame, or tofu.
- This salad is best enjoyed fresh to maintain its crunch. To make ahead, store toasted noodles and dressing separately and mix just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 7g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
