Description
A vibrant and crunchy salad made with toasted ramen noodles, fresh vegetables, and a zesty dressing, perfect for potlucks and quick dinners.
Ingredients
Scale
- 2 packages (3 oz each) ramen noodles (discard seasoning packets)
- 4 cups coleslaw mix (shredded green & red cabbage, and carrots)
- ½ cup sliced almonds, toasted
- ⅓ cup sunflower seeds
- 4 green onions, thinly sliced
- ¼ cup chopped fresh cilantro
- ¼ cup rice vinegar
- ¼ cup vegetable or canola oil
- 2 tbsp honey (or sugar)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Salt & pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Break the ramen noodles into small pieces and spread them on a baking sheet with sliced almonds. Toast for 8-10 minutes until golden brown.
- Chop the vegetables: place coleslaw mix in a large bowl, add sliced green onions and chopped cilantro.
- In a jar or bowl, combine rice vinegar, vegetable oil, honey, soy sauce, sesame oil, salt, and pepper. Mix well.
- Once the ramen noodles and almonds are cooled, add them to the bowl with vegetables. Pour the dressing over the salad just before serving and toss gently.
Notes
- Toast ramen noodles and almonds together for enhanced flavor.
- Add dressing just before serving to maintain crunchiness.
- Adjust dressing ingredients to taste for sweetness or tanginess.
- Consider doubling the recipe for gatherings.
- Prep Time: 15-20 minutes
- Cook Time: 8-10 minutes
- Category: Salad
- Method: Mixing and Toasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 200-250
- Sugar: 5-10g
- Sodium: 300-400mg
- Fat: 15g
- Saturated Fat: 1g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20-25g
- Fiber: 3g
- Protein: 5-7g
- Cholesterol: 0mg
Keywords: Crunchy Asian Ramen Salad, salad, vegetarian, quick meal, potluck dish