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Crunchy Asian Ramen Noodle Salad

A vibrant salad featuring crispy veggies and savory ramen noodles, perfect for gatherings and easy to prepare.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Fusion
Calories: 250
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 package ramen noodles (any flavor, discard seasoning packet)
  • 2 cups coleslaw mix
  • 1/2 cup sliced green onions
  • 1/2 cup chopped red bell pepper
  • 1/4 cup sesame seeds
  • 1/4 cup slivered almonds
For the dressing
  • 1/4 cup vegetable oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil

Method
 

Preparation
  1. Boil water in a pot. Once boiling, add the ramen noodles and cook for about 3-4 minutes until tender. Drain and rinse them under cold water to stop the cooking process. Set aside.
  2. In a small mixing bowl, whisk together the vegetable oil, rice vinegar, soy sauce, sugar, and sesame oil to make the dressing.
  3. In a large mixing bowl, toss together the cooked ramen noodles, coleslaw mix, sliced green onions, and chopped red bell pepper.
  4. Pour the dressing over the salad mixture and toss until well-combined. Let it rest for about 5-10 minutes.
  5. Before serving, add sesame seeds and slivered almonds on top.
  6. Serve and enjoy as a side or a light main dish.

Notes

For a Halal twist, add grilled chicken or tofu for protein. Use rice noodles for a gluten-free option. Prepare the salad ahead of time and chill it in the refrigerator for enhanced flavors.