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

Units Scale

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

Cook Mode Prevent your screen from going dark

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