Crunchy Asian Ramen Noodle Salad 🥗🍜

Ultra-crispy ramen, fresh coleslaw, and a tangy sesame-soy dressing—fast, flavorful, and perfect for crowds.

Ingredients 🛒

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

For the dressing

• 1/4 cup olive oil
• 1/4 cup rice vinegar
• 3 tbsp soy sauce
• 2 tbsp honey (or sugar)
• 1 tsp sesame oil

Directions 👩‍🍳

1. Toast noodles: Break ramen into small pieces. Toast in a dry skillet over medium heat for 2–3 minutes until lightly golden. Let cool.
2. Mix salad: In a large bowl, combine coleslaw mix, toasted ramen, almonds, sunflower seeds, green onions, and cilantro.
3. Make dressing: Whisk olive oil, rice vinegar, soy sauce, honey, and sesame oil until emulsified.
4. Toss & serve: Pour dressing over salad and toss to coat. Serve immediately for max crunch, or chill 15–20 minutes to meld flavors.

Details

• Prep Time: 15 minutes
• Cook Time: 5 minutes (toasting noodles)
• Total Time: 20 minutes
• Servings: 6
• Calories: ~200 kcal per serving

Tip: Add mandarins or edamame for extra pop, or swap honey for maple to keep it vegan.