Crunchy Asian Ramen Noodle Salad
This refreshing, no-cook salad features crispy ramen noodles, crunchy vegetables, and a sweet-savory sesame dressing. It's perfect for potlucks, BBQs, or meal prep.
Equipment
- Oven
- Skillet
- Bowl
Ingredients
- Instant Ramen Noodles
- Cabbage (Green or Napa)
- Carrots
- Green Onions
- Almonds or Sunflower Seeds
- Sesame Seeds (Toasted)
- Soy Sauce
- Rice Vinegar
- Honey or Brown Sugar
- Sesame Oil
- Garlic (Minced)
- Ginger (Grated)
Instructions
- Preheat your oven to 350°F (175°C). Crush the ramen noodles into bite-sized pieces. Toast them on a baking sheet for 5-7 minutes or in a dry skillet for 3-5 minutes until golden brown. Let them cool.
- In a large mixing bowl, combine shredded cabbage, carrots, green onions, toasted ramen noodles, and your choice of nuts or seeds for added crunch.
- In a separate small bowl, whisk together soy sauce, rice vinegar, honey or brown sugar, sesame oil, minced garlic, and grated ginger. Stir until fully combined.
- Drizzle the dressing over the salad and toss everything together to coat evenly. Garnish with toasted sesame seeds before serving.
Notes
This salad is best served fresh to maintain its crunch. If making ahead, keep the dressing and ramen noodles separate until serving time to prevent sogginess.