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Crunchy Asian Ramen Noodle Salad with cabbage, almonds, and a tangy dressing

Ramen Noodle Salad

A crunchy, sweet, and salty salad that’s perfect as a side dish for potlucks or quick lunches.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Asian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 bag coleslaw mix Or shredded cabbage and carrots
  • 2 packs ramen noodles Discard or save seasoning packets
  • 3 to 4 pieces green onions, sliced For added freshness
  • 1/4 cup slivered almonds or chopped peanuts Optional but great for extra crunch
  • 1 to 2 tablespoons sesame seeds Optional for garnishing
Dressing Ingredients
  • 1/4 cup soy sauce Low sodium is preferred if sensitive to salt
  • 2 tablespoons honey Adds sweetness and helps dressing cling
  • 2 tablespoons rice vinegar Can substitute with apple cider vinegar
  • 1 tablespoon toasted sesame oil Use sparingly as it is potent
  • 1 clove garlic, minced Fresh is best but powder works too
  • 1/2 teaspoon ginger (optional) For an extra ‘takeout style’ flavor

Method
 

Preparation
  1. Crush the ramen noodles in the bag. If you want extra flavor, toast the crushed noodles in a dry skillet for 2 to 4 minutes, stirring often. Let them cool.
  2. In a large bowl, add the slaw mix and green onions. Add almonds or peanuts and sesame seeds if using.
  3. Whisk or shake the dressing ingredients together. Pour over the slaw and toss well.
  4. Right before serving, stir in the crushed ramen noodles so they stay crispy. If you are serving it later, keep noodles separate until the last second.

Notes

The salad keeps fine in the fridge for about 2 days, but the noodles will soften if mixed in. For crunch, store noodles separately until you're ready to eat.