Description
This Crunchy Asian Ramen Noodle Salad is packed with texture, bold flavor, and a sweet sesame dressing—perfect for potlucks or quick lunches.
Ingredients
Scale
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 ½ tablespoons honey or sugar
- ¼ cup vegetable or avocado oil
- 1 teaspoon sesame oil
- Salt and pepper, to taste
- 1 (16 oz) bag coleslaw mix or 6 cups shredded cabbage + carrots
- 2 packs uncooked ramen noodles (discard seasoning)
- ½ cup sliced almonds
- ¼ cup sunflower seeds (optional)
- 3 green onions, thinly sliced
- 1 cup shelled edamame or shredded rotisserie chicken (optional)
- 1 tablespoon sesame seeds (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Break ramen into small pieces, spread on a baking sheet with almonds and sunflower seeds. Toast for 7–9 minutes, stirring halfway. Let cool.
- In a small bowl or jar, whisk together oil, rice vinegar, soy sauce, honey, sesame oil, salt, and pepper.
- In a large bowl, combine coleslaw mix, green onions, and protein if using.
- Add cooled ramen mixture and toss to combine.
- Pour dressing over salad just before serving and toss well. Garnish with sesame seeds if desired.
Notes
- Add dressing just before serving to maintain crunch.
- For a make-ahead version, store dressing and noodles separately.
- Mandarin oranges, red cabbage, or cilantro make great add-ins.
- For a spicy version, add a bit of sriracha to the dressing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 7g
- Sodium: 410mg
- Fat: 21g
- Saturated Fat: 2g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Keywords: crunchy ramen salad, Asian slaw, noodle salad, sesame vinaigrette, potluck salad, summer salad, edamame salad, vegetarian salad