Are you ready for a delightful burst of flavor and crunch? Say hello to the Crunchy Asian Ramen Noodle Salad! This dish combines colorful vegetables and crunchy ramen noodles, creating a refreshing salad that’s a hit at every gathering. I remember the first time I made it for a family picnic; everyone was raving about the amazing taste! It’s quick to whip up, taking only about 15 minutes to prepare. This salad is perfect for busy weeknights or a casual get-together, making it a must-try for your recipe collection. If you enjoy quick and tasty recipes, you won’t want to miss my Easy Mediterranean Couscous Salad either. Dive into this crunchy delight—you’ll love it!
What is Crunchy Asian Ramen Noodle Salad?
So, what exactly is this fun-sounding Crunchy Asian Ramen Noodle Salad? It’s basically a party in a bowl! Picture ramen noodles doing a happy dance with vibrant cabbage and delicious almonds. Sounds fascinating, right? The name itself might make you think, “Is this a salad or a noodle dish?” The answer is both! Just like they say, “the way to a man’s heart is through his stomach,” this dish will surely win over everyone at your table. So grab your ingredients and join the salad escapade!
Why You’ll Love This
You’re going to adore this salad! The main highlight is its incredible crunch, thanks to those toasted almonds and crispy noodles. Plus, making it at home saves you money compared to buying similar salads at restaurants! Another fabulous aspect is the explosion of flavors—the tangy dressing mingles with the sweet crunch of veggies, making each bite a delightful experience. If you’re a fan of quick dishes, you might also want to check out my Creamy Avocado Pasta, but trust me, this salad deserves a spot on your table too!
How to Make
Quick Overview
This Crunchy Asian Ramen Noodle Salad is super easy and oh-so-satisfying. With a preparation time of just 15 minutes, you can create a delicious dish that’s perfect for any occasion. It’s flavor-packed, and the crispy texture will have everyone coming back for more!
Ingredients
- 2 packages (3 oz each) ramen noodles (discard seasoning packets)
- 4 cups coleslaw mix (shredded green and red cabbage, and carrots)
- 1/2 cup sliced almonds, toasted
Step-by-Step
- Cook the Noodles: Bring a pot of water to a boil. Add the ramen noodles (discard the seasoning packets) and cook according to package instructions. Usually, this takes about 3-4 minutes. Drain and set aside.
- Prepare the Salad Mix: In a large bowl, combine the coleslaw mix with the cooked ramen noodles. Use tongs to toss them together gently.
- Add the Toppings: Sprinkle the toasted sliced almonds over the noodle mixture. Give it another gentle toss to blend everything evenly.
- Dress It Up: Drizzle your favorite Asian dressing over the salad. A homemade sesame dressing works beautifully! Mix everything well to ensure every bite is flavored.
- Serve and Enjoy: You can serve this immediately or chill it in the refrigerator for about 30 minutes to let the flavors blend even more. Enjoy the crunch!
What to Serve Crunchy Asian Ramen Noodle Salad With:
This salad pairs wonderfully with grilled chicken or shrimp for a complete meal. You might also consider adding some sweet chili sauce for a pop of flavor. For drinks, serve it with a refreshing iced green tea or a fruity lemonade to complement the dish!
Top Tips for Perfecting
- Ingredient Substitutions: If you don’t have coleslaw mix, feel free to use chopped kale, spinach, or any leafy greens you prefer.
- Adjusting the Crunch: To make the salad extra crunchy, add a handful of snap peas or sliced bell peppers for added texture.
- Common Mistakes to Avoid: Don’t skip toasting your almonds! Un-toasted nuts can lose their flavor, so spend a few minutes in a dry pan to enhance their taste.
Storing and Reheating Tips
Leftovers? No problem! Store the salad in an airtight container in the refrigerator for up to 2-3 days. The noodles may soften over time; if you want a crunch, consider storing the dressing separately and adding it just before serving. Reheating isn’t necessary, as it’s intended to be enjoyed cold, but if you have leftovers, toss them in a pan for a warm variation, mixing in extra dressing to keep things flavorful!
FAQs
Can I make this salad ahead of time?
Absolutely! It keeps well in the fridge, but remember to add the dressing just before serving to retain the crunch.
What dressing works best?
A simple mix of soy sauce, sesame oil, and rice vinegar is fantastic. Feel free to experiment with your favorites!
Is this dish vegan?
Yes, all the ingredients are plant-based, making it a delicious vegan option!
Conclusion
The Crunchy Asian Ramen Noodle Salad is a delightful dish that captures the essence of fresh and vibrant flavors, making it a standout choice for any meal. With its quick preparation time and family-friendly appeal, you’ll find yourself reaching for this recipe time and again. Don’t just take my word for it; give it a try and let your taste buds experience this crunchy wonder. Happy cooking!
Ingredients
- 2 packages (3 oz each) ramen noodles (discard seasoning packets)
- 4 cups coleslaw mix (shredded green and red cabbage, and carrots)
- 1/2 cup sliced almonds, toasted
- 1/4 cup sesame seeds (optional, for extra crunch)
- 1/2 cup green onions, chopped
- 1/2 cup Asian sesame dressing (store-bought or homemade)
Instructions
- Bring a pot of water to a boil. Add the ramen noodles (discard the seasoning packets) and cook for about 3-4 minutes. Drain and set aside.
- In a large bowl, combine the coleslaw mix with the cooked ramen noodles.
- Sprinkle the toasted sliced almonds, sesame seeds, and chopped green onions over the salad.
- Drizzle the Asian sesame dressing over the mixture and toss gently to coat everything evenly.
- Serve immediately or refrigerate for 30 minutes to allow flavors to blend. Enjoy!
Notes
For extra crunch, add snap peas or sliced bell peppers. Store leftovers in an airtight container in the fridge for up to 2-3 days. To keep the noodles crispy, store the dressing separately and add before serving.