Crunchy Asian Ramen Noodle Salad

This Crunchy Asian Ramen Noodle Salad is a vibrant, flavorful, and easy-to-make dish that’s perfect for picnics, potlucks, or a light lunch. The combination of crunchy ramen noodles, fresh veggies, and a tangy dressing is irresistible! Here’s how to make it:

Crunchy Asian Ramen Noodle Salad Recipe

Ingredients:

For the Salad:

• 2 packages (3 oz each) ramen noodles (discard seasoning packets)
• 4 cups coleslaw mix (shredded green and red cabbage, and carrots)
• 1/2 cup sliced almonds, toasted
• 1/3 cup sunflower seeds
• 4 green onions, thinly sliced
• 1/4 cup chopped fresh cilantro

For the Dressing:

• 1/4 cup vegetable oil (or sesame oil for extra flavor)
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon honey or sugar
• 1 teaspoon sesame oil (optional, for added depth)
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger (optional)

Instructions:

1. Prepare the Ramen Noodles:
   • Break the ramen noodles into small pieces (discard the seasoning packets).
   • Toast the noodles in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and crispy. Set aside to cool.
2. Toast the Almonds:
   • In the same skillet, toast the sliced almonds over medium heat for 2-3 minutes until lightly golden and fragrant. Set aside to cool.
3. Make the Dressing:
   • In a small bowl, whisk together the vegetable oil, rice vinegar, soy sauce, honey (or sugar), sesame oil, minced garlic, and grated ginger until well combined. Set aside.
4. Assemble the Salad:
   • In a large bowl, combine the coleslaw mix, toasted ramen noodles, toasted almonds, sunflower seeds, green onions, and cilantro.
   • Pour the dressing over the salad and toss until everything is evenly coated.
5. Serve:
   • Serve immediately for the best texture. If preparing ahead, keep the dressing and toasted ramen noodles separate and add them just before serving to maintain crunchiness.

Tips:

• Add Protein: For a heartier meal, add grilled chicken, shrimp, or tofu.
• Customize Veggies: Add shredded broccoli, bell peppers, or snap peas for extra crunch and color.
• Make It Spicy: Add a pinch of red pepper flakes or a drizzle of sriracha to the dressing for a spicy kick.
• Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Note that the noodles will soften over time.

This salad is a crowd-pleaser and a great way to enjoy a fresh, crunchy, and flavorful dish. Let me know if you try it or need more ideas! 😊🥗