Crunchy Asian Ramen Noodle Salad
This Crunchy Asian Ramen Noodle Salad is a refreshing, tangy, and slightly sweet dish packed with crunchy textures and bold flavors. Featuring crispy ramen noodles, cabbage, almonds, and a sesame-ginger dressing, it’s a perfect side for BBQs, potlucks, or as a light meal.
Prep Time & Servings
Prep Time: 15 minutes
Cook Time: 5 minutes (toasting noodles & nuts)
Total Time: 20 minutes
Ingredients
For the Salad:
1 (3 oz) package of uncooked ramen noodles, crushed (discard seasoning packet)
2 cups shredded green cabbage
1 cup shredded purple cabbage
1 cup shredded carrots
3 green onions, sliced
½ cup slivered almonds (or chopped peanuts)
¼ cup sunflower seeds (optional)
1 tablespoon sesame seeds
For the Dressing:
¼ cup olive oil (or sesame oil for a stronger flavor)
3 tablespoons rice vinegar (or apple cider vinegar)
1 tablespoon low-sodium soy sauce
1 tablespoon honey (or maple syrup for vegan option)
1 teaspoon grated ginger (or ½ teaspoon ground ginger)
1 teaspoon toasted sesame oil (optional, for extra flavor)
½ teaspoon garlic powder
¼ teaspoon black pepper
Instructions
1. Toast the Noodles & Nuts: In a dry skillet over medium heat, toast the crushed ramen noodles, almonds, and sunflower seeds (if using) for about 3-5 minutes, stirring frequently until golden brown. Remove from heat and let cool.
2. Prepare the Salad: In a large mixing bowl, combine the green cabbage, purple cabbage, carrots, and green onions.
3. Make the Dressing: In a small bowl or jar, whisk together olive oil, rice vinegar, soy sauce, honey, ginger, sesame oil, garlic powder, and black pepper.
4. Assemble the Salad: Just before serving, toss the cabbage mixture with the toasted ramen and nuts. Pour the dressing over and mix well.
5. Garnish & Serve: Sprinkle sesame seeds on top and serve immediately for the best crunch.
Nutritional Information
Calories: ~220
Protein: ~5g
Carbohydrates: ~18g
Fiber: ~3g
Sugar: ~6g
Fat: ~15g
Saturated Fat: ~2g
Sodium: ~250mg
Nutritional values may vary based on ingredient brands and portion sizes
Recipe Notes & Variations
Make It a Meal: Add grilled chicken, shrimp, or tofu for extra protein.
Lower the Carbs: Swap the ramen noodles for chopped peanuts or extra seeds.
Extra Crunch: Add crispy wonton strips or water chestnuts.
Make Ahead Tip: Store salad and dressing separately. Mix just before serving to keep it crunchy.
Vegan Option: Use maple syrup instead of honey and swap soy sauce for coconut aminos.
This Crunchy Asian Ramen Noodle Salad is quick, easy,and packed with flavor—perfect for a light lunch or a side dish at any gathering. Let me know if you need any variations!