Description
A crunchy and colorful Asian-inspired ramen noodle salad tossed with fresh vegetables, toasted nuts and seeds, and a tangy-sweet sesame dressing—perfect for potlucks, picnics, or an easy side dish.
Ingredients
- 2 packages (3 oz each) ramen noodles, seasoning packets discarded
- 4 cups coleslaw mix (shredded green and red cabbage with carrots)
- 1/2 cup sliced almonds, toasted
- 1/3 cup sunflower seeds
- 4 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons honey or sugar
- 1 teaspoon sesame oil
Instructions
1. Break the uncooked ramen noodles into bite-sized pieces. Toast in a dry skillet over medium heat for 2–3 minutes until golden brown. Remove from heat and let cool completely.
2. In a large mixing bowl, combine the coleslaw mix, toasted ramen noodles, sliced almonds, sunflower seeds, green onions, and cilantro.
3. In a small bowl, whisk together olive oil, rice vinegar, soy sauce, honey (or sugar), and sesame oil until smooth and well emulsified.
4. Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
5. Serve immediately for maximum crunch, or refrigerate for 15–20 minutes to allow the flavors to meld before serving.
Notes
For extra flavor, add a teaspoon of freshly grated ginger or a sprinkle of sesame seeds.
If making ahead, keep the dressing separate and toss just before serving to maintain crisp texture.
You can substitute shredded broccoli slaw for part of the coleslaw mix for added crunch.
Store leftovers in an airtight container in the refrigerator for up to 2 days, though the noodles will soften over time.
Nutrition
- Serving Size: 1 serving
- Calories: 200 kcal
- Sugar: 6g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg