Description
This Delicious Ramen Noodle Salad is a quick, fresh, and crunchy dish perfect for a light meal or side. Combining toasted ramen noodles, a medley of seeds and nuts, and a tangy Asian-inspired dressing tossed with crisp coleslaw mix, this salad balances savory, nutty, and sweet flavors. Ready in just 30 minutes, it’s an easy recipe to whip up for lunch, dinner, or potlucks.
Ingredients
Scale
Salad Base
- 2 cups coleslaw mix
- 3 oz ramen noodles (crumbled and without seasoning)
- 2 tbsp sesame seeds
- 1/4 cup sunflower seeds
- 1/4 cup sliced almonds
- 1/4 cup sliced green onions (for garnish)
Dressing
- 1/2 cup vegetable oil
- 1 tbsp white sugar
- 1/4 cup rice wine vinegar
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) to prepare for toasting the ramen noodle mixture and seeds, which enhances their flavor and texture.
- Toast dry ingredients: Spread the crumbled ramen noodles, sesame seeds, sunflower seeds, and sliced almonds evenly onto a baking sheet. Place them in the oven and bake for 5 minutes. Remove and stir the mixture to ensure even toasting, then bake for an additional 3-5 minutes or until the mixture turns golden brown and aromatic.
- Make the dressing: In a large bowl, whisk together the vegetable oil, white sugar, rice wine vinegar, soy sauce, sesame oil, black pepper, and garlic powder until well combined and smooth.
- Combine salad: Add the fresh coleslaw mix and the toasted ramen noodle seed mixture to the dressing bowl. Toss gently but thoroughly to coat everything evenly and distribute the crunchy topping throughout the salad.
- Garnish and serve: Serve the salad immediately, optionally garnished with extra sliced green onions for added color and freshness.
Notes
- Be careful not to burn the ramen noodle mixture while toasting; watch closely during the last few minutes.
- You can substitute the coleslaw mix with shredded cabbage and carrots if desired.
- For a nut-free version, omit the almonds and sunflower seeds, or replace with pumpkin seeds.
- This salad is best served fresh as the noodles lose their crunch over time.
- Adjust the amount of soy sauce and sugar according to your taste preference.
