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Crunchy Asian Ramen Noodle Salad

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 350
A vibrant and crunchy salad combining ramen noodles, fresh vegetables, and a tangy Asian-inspired dressing for a quick and flavorful meal.

Ingredients

Dressing

  • 3 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1.5 tablespoons honey or sugar
  • 0.25 cup vegetable or avocado oil
  • 1 teaspoon sesame oil
  • to taste Salt and pepper

Salad

  • 1 16 oz bag coleslaw mix or shredded cabbage + carrots
  • 2 packs uncooked ramen noodles (discard seasoning)
  • 0.5 cup sliced almonds
  • 0.25 cup sunflower seeds (optional)
  • 3 green onions thinly sliced green onions
  • 1 cup shelled edamame or shredded rotisserie chicken (optional)
  • 1 tablespoon sesame seeds (optional)

Instructions 

  • Preheat oven to 350°F (175°C).
  • Break ramen into small pieces, spread with almonds and sunflower seeds on a baking sheet, and toast for 7–9 minutes. Let cool.
  • Whisk together oil, rice vinegar, soy sauce, honey, sesame oil, salt, and pepper to make the dressing.
  • Combine coleslaw mix, green onions, and protein if using in a large bowl. Add cooled ramen mixture and toss.
  • Pour dressing over salad, toss well, and garnish with sesame seeds if desired.

Notes

For extra protein, add shredded rotisserie chicken or edamame.
Calories: 350kcal
Cost: $15
Course: Salad
Cuisine: Asian
Keyword: Noodle, ramen, Salad