Crunchy Asian Ramen Noodle Salad
Crunchy Asian Ramen Noodle Salad is a bright, crunchy, and delightfully simple dish that comes together in minutes — perfect for weeknight dinners, potlucks, or a quick lunch that still feels special.
Servings: 4 servings
Equipment
- Pot
- Mixing Bowl
- Skillet
Ingredients
Ingredients
- 2 packages Ramen noodles 3 oz each, discard seasoning packets, broken into bite-sized pieces
- 4 cups Coleslaw mix Shredded green and red cabbage and carrots, ready to use
- 1/2 cup Sliced almonds Toasted until golden and fragrant
- 1/4 cup Sesame seeds Optional, for extra crunch and nuttiness
- 1/2 cup Green onions Chopped, white and light-green parts included
- 1/2 cup Asian sesame dressing Store-bought or homemade, chilled
Instructions
- Bring a pot of water to a boil. Add the ramen noodles (discard the seasoning packets) and cook for about 3–4 minutes until just tender. Avoid overcooking so they maintain some texture. Drain and rinse briefly under cold water to stop cooking. Drain well and set aside to cool slightly.
- In a large bowl, combine the coleslaw mix with the cooked and drained ramen noodles. Toss gently so the cabbage and noodles are evenly distributed.
- Sprinkle the toasted sliced almonds, sesame seeds (if using), and chopped green onions over the salad. These toppings add crunch and fresh flavor.
- Drizzle the Asian sesame dressing over the mixture. Start with about half the dressing and toss gently to coat; add more if you prefer a saucier salad. Taste and adjust seasoning as needed.
- Serve immediately for maximum crunch, or refrigerate for 30 minutes to allow the flavors to blend and the dressing to mellow. If chilled, toss briefly before serving to redistribute dressing.
Notes
Store leftovers in an airtight container for up to 3 days. Expect some softening of the ramen and cabbage over time.