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Crunchy Asian Ramen Noodle Salad

Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 4 servings
Calories 350
A vibrant and crunchy salad combining ramen noodles, fresh vegetables, and a flavorful Asian-inspired dressing.

Ingredients

Noodles

  • 3 packets instant ramen noodles (Discard seasoning packets)

Vegetables

  • 2 cups shredded cabbage (Green or napa)
  • 1 cup shredded carrots
  • 1/2 cup red bell pepper (Thinly sliced)
  • 1/2 cup green onions (Chopped)
  • 1/2 cup chopped cilantro

Seeds & Nuts

  • 1/4 cup sunflower seeds
  • 1/4 cup sliced almonds

Sauces & Oils

  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon minced garlic
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon sesame seeds (Optional)

Instructions 

  • Cook ramen noodles for 3 minutes, drain, rinse with cold water, and set aside.
  • Combine shredded vegetables, seeds, and almonds in a large bowl.
  • Whisk together soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger to make the dressing.
  • Add noodles to the vegetables, pour dressing, and toss to coat.
  • Let sit for 5-10 minutes, toss again, then serve.

Notes

For extra crunch, sprinkle additional sesame seeds before serving.
Calories: 350kcal
Cost: $12
Course: Salad
Cuisine: Asian
Keyword: ramen, Vegetables