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Crunchy Asian Ramen Noodle Salad

Crunchy Asian Ramen Noodle Salad

This Crunchy Asian Ramen Noodle Salad is a delightful combination of crispy vegetables, ramen noodles, and a tangy Asian dressing. It's perfect as a side dish or a light meal. The crunchy texture and vibrant flavors make it a favorite at potlucks and gatherings.
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Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Course Salad
Cuisine Asian
Servings 4 People
Calories 200 kcal

Equipment

  • 1 large pot
  • 1 colander
  • 1 mixing bowl
  • 1 whisk or fork
  • 1 sharp knife
  • 1 cutting board

Ingredients
  

  • 3 packets instant ramen noodles Discard the seasoning packets.
  • 2 cups shredded cabbage Green or napa.
  • 1 cup shredded carrots
  • ½ cup red bell pepper Thinly sliced.
  • ½ cup green onions Chopped.
  • ½ cup chopped cilantro
  • ¼ cup sunflower seeds
  • ¼ cup sliced almonds
  • ¼ cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon minced garlic
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon sesame seeds Optional.

Instructions
 

  • Begin by cooking the ramen noodles according to the package instructions, which usually takes about 3 minutes. Once cooked, drain the noodles in a colander and rinse them under cold water to stop the cooking process. Set aside to cool.
  • In a large mixing bowl, combine the shredded cabbage, shredded carrots, sliced red bell pepper, chopped green onions, chopped cilantro, sunflower seeds, and sliced almonds.
  • In a separate small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (or maple syrup), minced garlic, and grated ginger. Mix until well combined.
  • Add the cooled ramen noodles to the mixing bowl with the vegetables. Pour the dressing over the salad and toss everything together until well coated.
  • Let the salad sit for about 5-10 minutes to allow the flavors to meld, then give it another quick toss before serving.

Notes

Feel free to add your favorite proteins, such as grilled chicken, shrimp, or tofu, to make it a complete meal.
This salad can be made a few hours in advance; just keep it covered in the refrigerator until serving.
For an extra crunch, consider adding chow mein noodles right before serving.