Description
This Crunchy Asian Ramen Noodle Salad is a vibrant, flavorful dish combining crispy ramen noodles, fresh vegetables, nuts, and a tangy sesame-soy dressing. Perfect for a light lunch or an impressive side dish, it delivers a delightful mix of textures and Asian-inspired flavors with every bite.
Ingredients
Scale
Salad Ingredients
- 3 packets instant ramen noodles (discard seasoning packets)
- 2 cups shredded cabbage (green or napa)
- 1 cup shredded carrots
- 1/2 cup red bell pepper, thinly sliced
- 1/2 cup green onions, chopped
- 1/2 cup chopped cilantro
- 1/4 cup sunflower seeds
- 1/4 cup sliced almonds
- 1 tablespoon sesame seeds (optional)
Dressing Ingredients
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
Instructions
- Cook and cool the noodles: Begin by cooking the ramen noodles according to package instructions, typically about 3 minutes. Drain the noodles in a colander and rinse under cold water to stop the cooking process. Set aside to cool completely.
- Prepare the salad base: In a large mixing bowl, combine the shredded cabbage, shredded carrots, thinly sliced red bell pepper, chopped green onions, chopped cilantro, sunflower seeds, and sliced almonds. Toss to mix evenly.
- Make the dressing: In a separate small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, minced garlic, and grated fresh ginger until well combined and emulsified.
- Assemble the salad: Add the cooled ramen noodles to the vegetable mixture. Pour the prepared dressing over the salad and toss everything together thoroughly to ensure all ingredients are coated with the flavorful dressing.
- Let flavors meld: Allow the salad to rest for 5 to 10 minutes, giving the noodles time to absorb the dressing flavors and for the textures to meld. Toss again just before serving. Optionally, sprinkle with sesame seeds for extra crunch and visual appeal.
Notes
- Discard the seasoning packets that come with the ramen noodles, as the salad dressing provides all the necessary flavor.
- For a nut-free version, omit the sunflower seeds and almonds and substitute with additional crunchy vegetables like sliced water chestnuts or radishes.
- Serve this salad chilled or at room temperature for best flavor and texture.
- Can be prepared a few hours ahead of time; just toss before serving to refresh the crunchiness.
- For a gluten-free option, use gluten-free ramen noodles and tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No cook (aside from boiling noodles)
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 5g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Asian ramen noodle salad, crunchy noodle salad, easy summer salad, sesame dressing salad, ramen noodle recipe
