Description
Asian Ramen Salad is a crunchy, colorful, and flavor-packed side dish that’s perfect for picnics, potlucks, or quick weeknight dinners. With toasted ramen noodles, shredded cabbage, almonds, and a tangy sesame dressing, it’s a sweet-and-savory crowd-pleaser that comes together in minutes.
Ingredients
Scale
- 1 (16 oz) bag coleslaw mix or shredded cabbage
- 2 packages ramen noodles (discard seasoning packets)
- 1/2 cup sliced almonds
- 1/4 cup sunflower seeds (optional)
- 4 green onions, sliced
- 1/3 cup vegetable oil
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons granulated sugar or honey
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Crush the ramen noodles (uncooked) and spread them on a baking sheet with sliced almonds and sunflower seeds (if using). Toast for 8–10 minutes, stirring occasionally, until golden and fragrant. Let cool.
- In a small bowl or jar, whisk together the vegetable oil, rice vinegar, soy sauce, sugar (or honey), sesame oil, and a pinch of salt and pepper.
- In a large bowl, combine the coleslaw mix, toasted ramen mixture, and green onions.
- Pour the dressing over the salad and toss well to coat.
- Serve immediately for maximum crunch, or let it sit for 10–15 minutes to slightly soften the noodles.
Notes
- For a protein boost, add shredded rotisserie chicken or edamame.
- Use honey instead of sugar for a natural sweetener.
- Make the dressing and toasted noodles ahead, then combine just before serving.
- Add mandarin oranges or shredded carrots for extra flavor and color.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 6g
- Sodium: 310mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: asian ramen salad, crunchy cabbage salad, ramen noodle coleslaw, sesame slaw, potluck side dish