Description
Crunchy Asian Ramen Noodle Salad is a vibrant and refreshing side dish made with shredded veggies, toasted ramen noodles, and a zesty sesame dressing. It’s crunchy, colorful, and a total crowd-pleaser at any gathering.
Ingredients
- 1 (14 oz) bag coleslaw mix
- 2 packages instant ramen noodles, broken into small pieces (seasoning packet optional)
- 1/2 cup sliced almonds
- 1/4 cup sunflower seeds (optional)
- 3 green onions, sliced
For the dressing:
- 1/4 cup olive oil or vegetable oil
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 2 tbsp honey or sugar
- 1 tsp sesame oil
- 1 clove garlic, minced
- Salt and black pepper, to taste
- 1/2 packet ramen seasoning (optional)
Instructions
- Toast broken ramen noodles, almonds, and sunflower seeds in a dry skillet over medium heat until golden and fragrant. Let cool.
- Whisk together oil, rice vinegar, soy sauce, honey, sesame oil, garlic, salt, pepper, and seasoning packet if using.
- In a large bowl, mix coleslaw and green onions.
- Pour dressing over the slaw and toss to coat.
- Just before serving, stir in the toasted noodle mixture to maintain crunch.
Notes
- Add shredded chicken or edamame for a full meal.
- Include sriracha or chili flakes for a spicy kick.
- Use shredded Brussels sprouts or kale instead of coleslaw.
- Substitute crispy wonton strips for nuts in nut-free version.
- Store components separately to maintain crunch if making ahead.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
