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Crunchy Asian Ramen Noodle Salad

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 350
A vibrant and crunchy salad combining ramen noodles, fresh vegetables, and a tangy dressing for a quick and flavorful meal.

Ingredients

Noodles

  • 2 packages ramen noodles (seasoning packets discarded)
  • 4 cups coleslaw mix (shredded green and red cabbage, and carrots)
  • 0.5 cups sliced almonds, toasted
  • 0.33 cups sunflower seeds
  • 4 green onions green onions, thinly sliced
  • 0.25 cups chopped fresh cilantro
  • 0.25 cups olive oil
  • 0.25 cups rice vinegar
  • 3 tbsp soy sauce
  • 2 tbsp honey (or sugar)
  • 1 tsp sesame oil

Instructions 

  • Break ramen noodles into pieces and toast in a dry skillet for 2-3 minutes until golden. Cool.
  • Combine coleslaw, toasted noodles, almonds, sunflower seeds, green onions, and cilantro in a large bowl.
  • Whisk together olive oil, rice vinegar, soy sauce, honey, and sesame oil to make the dressing.
  • Pour dressing over the salad and toss to coat. Serve immediately or refrigerate for 15-20 minutes.

Notes

For extra crunch, serve immediately. Refrigerate leftovers to maintain freshness.
Calories: 350kcal
Cost: $12
Course: Salad
Cuisine: Asian
Keyword: Noodle, ramen, Salad