Description
Crunchy Asian Ramen Noodle Salad is a vibrant and flavorful salad that combines crunchy veggies with toasted ramen noodles and seeds, all tossed in a tangy Asian-inspired dressing. It’s a perfect balance of textures and flavors, making it a crowd-pleaser at any gathering.
Ingredients
Scale
Salad:
- 2 packages uncooked instant ramen noodles (discard seasoning packets)
- 1/2 head green cabbage, shredded
- 1/2 head red cabbage, shredded
- 1 cup shredded carrots
- 1/2 cup sliced green onions
- 1/2 cup sliced almonds
- 1/4 cup sunflower seeds
- 1 tablespoon sesame seeds
Dressing:
- 1/4 cup butter (for toasting)
- 1/3 cup rice vinegar
- 1/4 cup granulated sugar
- 2 tablespoons soy sauce
- 1/2 cup vegetable oil
- Salt and pepper to taste
Instructions
- Toast Noodles and Seeds: Preheat a large skillet over medium heat. Crumble the uncooked ramen noodles and toast with almonds, sunflower seeds, and sesame seeds until golden brown and fragrant. Remove from heat and cool.
- Prepare Salad: In a large bowl, mix shredded cabbages, carrots, and green onions.
- Make Dressing: Whisk together rice vinegar, sugar, soy sauce, and vegetable oil until sugar dissolves.
- Assemble: Just before serving, pour dressing over the cabbage mixture, add toasted noodles and seeds, toss well, and season with salt and pepper.
- Serve immediately for maximum crunch.
Notes
- Add grilled chicken or edamame for extra protein.
- Prep the cabbage mix ahead, but add noodles and dressing just before serving to maintain crunch.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 8g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
