A delightful, crunchy salad featuring toasted ramen noodles, a colorful coleslaw mix, and a flavorful Asian-inspired dressing. This salad is quick to make, bursting with texture, and perfect for potlucks, lunches, or light dinners.
Why You’ll Love This Recipe
- Crunchy and Flavorful: A blend of textures from ramen noodles, almonds, and sunflower seeds, paired with a savory-sweet dressing.
- Quick and Easy: Ready in just 20 minutes, making it perfect for busy days.
- Versatile: Easily customizable with added protein or different veggies.
- Potluck Favorite: A crowd-pleasing dish that travels well and tastes amazing.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 packages (3 oz each) ramen noodles (discard seasoning packets)
- 4 cups coleslaw mix (shredded green and red cabbage, and carrots)
- 1/2 cup sliced almonds, toasted
- 1/3 cup sunflower seeds
- 4 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro
For the Dressing:
- 1/4 cup olive oil
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons honey (or sugar)
- 1 teaspoon sesame oil
Directions
- Prepare the Noodles: Break the uncooked ramen noodles into small pieces. Toast them in a dry skillet over medium heat for 2-3 minutes until lightly golden. Set aside to cool.
- Mix the Salad: In a large bowl, combine coleslaw mix, toasted ramen noodles, almonds, sunflower seeds, green onions, and cilantro.
- Make the Dressing: In a small bowl, whisk together olive oil, rice vinegar, soy sauce, honey, and sesame oil until well combined.
- Toss and Serve: Pour the dressing over the salad and toss until evenly coated. Serve immediately for maximum crunch, or refrigerate for 15–20 minutes to let the flavors meld.
Servings and Timing
- Prep Time: 15 minutes
- Cook Time: 5 minutes (toasting noodles)
- Total Time: 20 minutes
- Servings: 6
Variations
- Add Protein: Top with grilled chicken, shrimp, or tofu for a more filling meal.
- Noodle Options: Substitute ramen with crispy chow mein noodles or baked wonton strips.
- Sweetener Substitute: Swap honey with maple syrup or agave nectar for a vegan option.
- Nut-Free Version: Replace almonds and sunflower seeds with roasted pumpkin seeds.
- Extra Veggies: Add shredded bell peppers, snap peas, or edamame for more color and nutrition.
Storage/Reheating
- Storage: Store leftover salad in an airtight container in the refrigerator for up to 2 days. Note that the noodles will lose their crunch over time.
- Reheating: This salad is best served cold and does not require reheating. If making ahead, keep the toasted noodles and dressing separate, and toss just before serving.
FAQs
1. Can I make this salad in advance?
Yes, but store the toasted noodles and dressing separately. Combine them with the salad just before serving to maintain the crunch.
2. Can I use a different type of cabbage?
Absolutely. Napa cabbage or Savoy cabbage are excellent alternatives.
3. How can I make this salad vegan?
Replace honey with agave syrup or maple syrup and ensure the noodles used are egg-free.
4. What other seeds can I use?
Pumpkin seeds or sesame seeds make great substitutes for sunflower seeds.
5. Can I skip the cilantro?
Yes, if you’re not a fan of cilantro, use parsley or green onions instead for a fresh touch.
6. Can I use instant ramen seasoning packets?
It’s not recommended, as the seasoning packets may overpower the dressing’s fresh flavors.
7. How do I toast almonds?
Toast almonds in a dry skillet over medium heat for 2–3 minutes, stirring constantly, until golden and fragrant.
8. Can I make this gluten-free?
Use gluten-free ramen or rice noodles and tamari instead of soy sauce.
9. How long does the dressing last?
The dressing can be made ahead and stored in the refrigerator for up to a week. Shake well before using.
10. What can I serve with this salad?
This salad pairs wonderfully with grilled meats, seafood, or as a side dish to stir-fried or roasted veggies.
Conclusion
Crunchy Asian Ramen Noodle Salad is a vibrant, quick, and satisfying dish perfect for any occasion. Its mix of textures and bold flavors will make it a favorite at your table. Try it today and enjoy this refreshing salad!
Print
Crunchy Asian Ramen Noodle Salad
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook (minimal stove use for toasting noodles)
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Description
This Crunchy Asian Ramen Noodle Salad is a refreshing blend of textures and flavors with toasted ramen noodles, coleslaw mix, and a zesty homemade dressing. Perfect for potlucks, summer gatherings, or a light and healthy meal!
Ingredients
Salad:
- 2 packages (3 oz each) ramen noodles (discard seasoning packets)
- 4 cups coleslaw mix (shredded green and red cabbage, and carrots)
- 1/2 cup sliced almonds, toasted
- 1/3 cup sunflower seeds
- 4 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro
Dressing:
- 1/4 cup olive oil
- 1/4 cup rice vinegar
- 3 tbsp soy sauce
- 2 tbsp honey (or sugar)
- 1 tsp sesame oil
Instructions
- Prepare the Noodles: Break the uncooked ramen noodles into small pieces. Toast them in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until lightly golden. Remove from heat and let cool.
- Mix the Salad: In a large bowl, combine the coleslaw mix, toasted ramen noodles, almonds, sunflower seeds, green onions, and cilantro.
- Make the Dressing: In a small bowl, whisk together olive oil, rice vinegar, soy sauce, honey (or sugar), and sesame oil until smooth and well combined.
- Toss and Serve: Drizzle the dressing over the salad and toss until all ingredients are evenly coated. Serve immediately for maximum crunch, or refrigerate for 15–20 minutes to let the flavors meld.
Notes
- For added protein, include shredded chicken or edamame.
- This salad is best enjoyed fresh but can be refrigerated for up to one day. The ramen will lose crunch over time.
- Adjust the sweetn
Nutrition
- Serving Size: 1
- Calories: ~200 kcal per serving
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