Crunchy Asian Ramen Noodle Salad
This Crunchy Asian Ramen Noodle Salad combines crispy ramen noodles, fresh coleslaw mix, toasted almonds, sunflower seeds, and green onions in a tangy Asian-inspired dressing. Perfect for a quick lunch, picnic, or barbecue.
Ingredients
- 2 packages (3 oz) each ramen noodles (discard seasoning packets)
- 4 cups coleslaw mix shredded green and red cabbage, and carrots
- ½ cup sliced almonds toasted
- ⅓ cup sunflower seeds
- 4 green onions thinly sliced
- ¼ cup chopped fresh cilantro
- For the Dressing:
- ¼ cup olive oil
- ¼ cup rice vinegar
- 3 tbsp soy sauce
- 2 tbsp honey or sugar
- 1 tsp sesame oil
Instructions
- Break the uncooked ramen noodles into small pieces. Heat a dry skillet over medium heat and toast the noodles for 2-3 minutes until lightly golden. Let them cool completely.
- In a large bowl, mix the coleslaw, toasted ramen noodles, sliced almonds, sunflower seeds, green onions, and cilantro. Toss gently to combine.
- In a small bowl, whisk together olive oil, rice vinegar, soy sauce, honey (or sugar), and sesame oil until smooth.
- Pour the dressing over the salad and toss gently to coat. Serve immediately for a crunchy texture or refrigerate for 15-20 minutes to let the flavors blend.