1. Can I make this Crunchy Asian Ramen Noodle Salad ahead of time?

Yes, you can prepare the salad ahead of time. However, for the best crunch, it’s recommended to store the dressing separately and mix it with the salad just before serving. If you store the salad with the dressing, the noodles might soften. You can also refrigerate the salad for up to 2 days, but keep in mind that the texture may change slightly over time.

2. Can I use a different type of noodle for this recipe?

Yes, while ramen noodles are traditional, you can substitute them with other types of noodles like rice noodles or soba noodles for a gluten-free version. Just make sure to toast the noodles or prepare them according to the package instructions to retain a nice crunch.

3. Can I make this salad spicier?

Absolutely! If you prefer a spicy kick, you can add some chili flakes or a bit of sriracha to the dressing. Alternatively, you can mix in finely chopped jalapeños or other hot peppers to customize the heat level to your liking.

Crunchy Asian Ramen Noodle Salad: A Quick, Healthy Delight

Name: Crunchy Asian Ramen Noodle Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Asian
Ingredients: 2 packages (3 oz each) ramen noodles (discard seasoning packets); 4 cups coleslaw mix (shredded green and red cabbage, and carrots); ½ cup sliced almonds, toasted; ⅓ cup sunflower seeds; 4 green onions, thinly sliced; ¼ cup chopped fresh cilantro; ¼ cup olive oil; ¼ cup rice vinegar; 3 tbsp soy sauce; 2 tbsp honey (or sugar); 1 tsp sesame oil

Description

This Crunchy Asian Ramen Noodle Salad is a perfect balance of fresh vegetables, crunchy ramen noodles, and a tangy-sweet dressing. It’s quick, easy, and packed with flavor, making it an ideal side dish or light main course for any meal.

Ingredients

Scale

2 packages (3 oz each) ramen noodles (discard seasoning packets)
4 cups coleslaw mix (shredded green and red cabbage, and carrots)
½ cup sliced almonds, toasted
⅓ cup sunflower seeds
4 green onions, thinly sliced
¼ cup chopped fresh cilantro
¼ cup olive oil
¼ cup rice vinegar
3 tbsp soy sauce
2 tbsp honey (or sugar)
1 tsp sesame oil

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Instructions

Break the uncooked ramen noodles into small pieces. Toast them in a dry skillet over medium heat for 2-3 minutes, until lightly golden. Let cool.
In a large bowl, combine the coleslaw mix, toasted ramen noodles, almonds, sunflower seeds, green onions, and cilantro.
In a small bowl, whisk together olive oil, rice vinegar, soy sauce, honey, and sesame oil until well combined.
Pour the dressing over the salad and toss until evenly coated. Serve immediately for maximum crunch, or refrigerate for 15-20 minutes to let the flavors meld.

Notes

For a gluten-free version, use gluten-free ramen noodles or rice noodles.
Store the dressing separately from the salad if preparing in advance to keep the noodles crunchy.
If you prefer a spicier version, add chili flakes or sriracha to the dressing.

Prep Time: 15 minutes
Cook Time: 5 minutes (toasting noodles)
Category: Salad
Method: Tossing
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 200 kcal
Sugar: 5g
Sodium: 400mg
Fat: 14g
Saturated Fat: 1g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg