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Crunchy Asian Ramen Noodle Salad

A vibrant and crunchy salad that combines crispy ramen noodles, fresh vegetables, and a zesty dressing, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package package of ramen noodles (any flavor, seasoning packet discarded)
  • 2 cups coleslaw mix (or shredded cabbage and carrots)
  • 1 cup green onions, chopped
  • 1 medium red bell pepper, diced
  • ½ cup almonds, sliced or slivered
  • ½ cup sunflower seeds
Dressing
  • ½ cup olive oil
  • ¼ cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds (optional) For garnish
  • to taste Salt and pepper

Method
 

Preparation
  1. Bring a pot of water to a boil. Add the ramen noodles and cook according to the package instructions, usually about 3-4 minutes. Drain and let them cool.
  2. While the noodles cool, chop the green onions and red bell pepper, and set aside the coleslaw mix.
Making the Dressing
  1. In a separate bowl, whisk together the olive oil, soy sauce, rice vinegar, honey, sesame oil, salt, and pepper until well combined.
Combining Ingredients
  1. In a large mixing bowl, combine the cooled ramen noodles, coleslaw mix, green onions, red bell pepper, sliced almonds, and sunflower seeds.
Final Assembly
  1. Pour the dressing over the noodle mixture and toss until everything is evenly coated.
  2. Top with sesame seeds if desired, and serve immediately or refrigerate for about 30 minutes to let the flavors meld.

Notes

For a delightful meal, pair your salad with grilled chicken or spring rolls. Store leftovers in an airtight container in the fridge for up to 2 days.