Crunchy Asian Ramen Noodle Salad Recipe- Quick & Easy
Craving something fresh, vibrant, and packed with irresistible crunch? This Crunchy Asian Ramen Noodle Salad is your new go-to! Ready in a flash, it combines crisp vegetables with toasted ramen noodles and a tangy-sweet Asian-inspired dressing, making it perfect for a quick lunch, light dinner, or impressive potluck side dish.
Ingredients
- 2 (3 oz) packages oriental flavored ramen noodles (discard seasoning packets)
- 1/2 cup slivered almonds
- 1/4 cup sesame seeds
- 1 head (about 4 cups) green cabbage, thinly sliced or pre-shredded coleslaw mix
- 2 cups shredded carrots
- 4-5 green onions, thinly sliced
- 1/2 cup vegetable oil (or canola oil)
- 1/4 cup apple cider vinegar (or rice vinegar)
- 2 tablespoons granulated sugar
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Pinch of black pepper (optional)
Instructions
- Preheat oven to 350°F (175°C). Break the dry ramen noodles into small pieces. On a baking sheet, spread out the broken ramen noodles, slivered almonds, and sesame seeds.
- Toast in the preheated oven for 8-10 minutes, stirring halfway through, until golden brown and fragrant. Watch carefully to prevent burning. Remove from oven and let cool completely.
- While the ramen mixture cools, prepare the vegetables. In a large serving bowl, combine the shredded cabbage, shredded carrots, and sliced green onions.
- Prepare the dressing: In a small bowl or jar with a lid, whisk together the vegetable oil, apple cider vinegar, granulated sugar, soy sauce, and sesame oil until well combined and the sugar is dissolved. If desired, add a pinch of black pepper.
- Just before serving, add the cooled toasted ramen noodle mixture to the bowl with the vegetables. Pour the dressing over the salad.
- Toss gently until all ingredients are evenly coated. Serve immediately to enjoy maximum crunch.
