Description
Crunchy Asian Ramen Noodle Salad is a flavor-packed, quick-to-make dish that combines shredded cabbage, toasted ramen noodles, and a tangy sesame-soy dressing. Perfect for gatherings, potlucks, or as a side to Asian-inspired meals, this vibrant salad is a guaranteed crowd-pleaser.
Ingredients
- 1 cup shredded carrots
- 1/4 cup olive oil
- 3 tablespoons rice vinegar
- 1 package ramen noodles (discard seasoning packet)
- 1/2 cup sliced almonds
- 1/4 cup sesame seeds
- 1/2 cup green onions, thinly sliced
- 4 cups shredded cabbage (Napa or green cabbage works best)
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1 teaspoon sesame oil
Instructions
Toast the Noodles and Toppings
- Preheat a large skillet over medium heat.
- Break the ramen noodles into small pieces.
- Add ramen noodles, sliced almonds, and sesame seeds to the skillet.
- Toast, stirring frequently, until golden and fragrant (about 4-5 minutes).
- Remove from heat and let cool.
2. Prepare the Vegetables
- In a large mixing bowl, combine shredded cabbage, shredded carrots, and sliced green onions.
3. Make the Dressing
- In a small bowl, whisk together olive oil, rice vinegar, soy sauce, sugar, and sesame oil until well combined. Adjust seasoning to taste.
4. Assemble the Salad
- Add the cooled ramen noodle mixture to the bowl with the vegetables.
- Pour the dressing over the salad and toss until evenly coated.
5. Chill and Serve
- Refrigerate for 30 minutes to 1 hour before serving. Serve chilled and enjoy!
Notes
- For added protein, mix in grilled chicken, shrimp, or tofu.
- Customize with your favorite vegetables or add-ins like edamame, bell peppers, or dried cranberries.
- Store in an airtight container for up to 3 days, but note the noodles may soften over time.
- Toast the noodles well to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Asian
