Description
This Crunchy Ramen Noodle Salad combines toasted nuts and seeds with crispy crushed ramen noodles and a tangy Asian-inspired dressing. It’s a refreshing and flavorful salad with a satisfying crunch, perfect as a light lunch or side dish for gatherings. The cabbage base and fresh herbs add brightness, while the sweet and savory dressing ties everything together beautifully.
Ingredients
Scale
Ramen and Seeds Mix
- 2 packages (3 ounces each) ramen noodles, any flavor (discard seasoning packet)
- ½ cup sliced almonds
- ½ cup sunflower seeds
- ¼ cup sesame seeds
Dressing
- ½ cup vegetable oil
- ¼ cup rice vinegar
- ¼ cup soy sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- ¼ teaspoon red pepper flakes (optional)
Salad Base
- 4 cups shredded cabbage or coleslaw mix
- 2 green onions, thinly sliced
- ¼ cup chopped fresh cilantro (optional)
Instructions
- Toast Nuts and Seeds: Preheat the oven to 350°F (175°C). Spread the sliced almonds, sunflower seeds, and sesame seeds evenly on a baking sheet. Toast them in the oven for 5–7 minutes or until they are lightly golden and fragrant. Remove from the oven and let them cool completely.
- Prepare Ramen Noodles: Place the uncooked ramen noodles in a resealable plastic bag. Use a rolling pin or the flat side of a meat mallet to crush the noodles into small pieces. Set aside.
- Make the Dressing: In a medium bowl, whisk together the vegetable oil, rice vinegar, soy sauce, honey, minced garlic, grated fresh ginger, and red pepper flakes if you are using them. Mix thoroughly until the dressing is well combined.
- Assemble the Salad: In a large mixing bowl, combine the shredded cabbage or coleslaw mix, thinly sliced green onions, chopped fresh cilantro if desired, the toasted nuts and seeds, and the crushed ramen noodles.
- Add Dressing: Pour the prepared dressing over the salad mixture. Toss everything together until the salad is evenly coated with the dressing.
- Chill and Serve: Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Serve the salad chilled for the best taste and texture.
Notes
- Discard the seasoning packets from the ramen noodles as they are not used in this recipe.
- Toasting the nuts and seeds enhances their flavor and adds extra crunch to the salad.
- The dressing can be adjusted in sweetness or spice by varying the honey and red pepper flakes according to taste.
- This salad can be made a few hours ahead and stored covered in the refrigerator.
- If you prefer a gluten-free option, use gluten-free ramen noodles and soy sauce.
