Crunchy Asian Ramen Noodle Salad
This Crunchy Asian Ramen Noodle Salad combines colorful vegetables and crunchy ramen noodles, creating a refreshing salad that’s a hit at every gathering.
Servings: 4 servings
Calories: 220kcal
Equipment
- Pot
- Mixing Bowl
Ingredients
Ingredients
- 2 packages ramen noodles 3 oz each, 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.
Nutrition
Calories: 220kcal | Fat: 12g