Description
Crisp Asian-inspired Ramen Noodle Salad delivers a zesty crunch with tangy dressing and toasted sesame seeds. Refreshing ingredients dance together, creating a quick meal that will satisfy your hunger for bold, memorable flavors.
Ingredients
Scale
Vegetables and Greens:
- 4 cups coleslaw mix or shredded cabbage
- 1 cup shredded carrots
- 1/2 cup sliced green onions
Noodles and Nuts:
- 2 packets of instant ramen noodles
- 1/4 cup slivered almonds, toasted
- 1/4 cup sunflower seeds
- 2 tablespoons sesame seeds, toasted
Instructions
- Crush ramen noodle package into small fragments and lightly toast in a dry skillet over medium heat until achieving a golden, crispy texture, approximately 3-4 minutes. Allow noodles to cool completely on a paper towel.
- Prepare a large mixing vessel with coleslaw blend, incorporating shredded carrots, thinly sliced green onions, roasted almonds, sprinkle of sesame seeds, and crunchy sunflower seeds.
- Create a vibrant dressing by whisking together vegetable oil, tangy rice vinegar, umami-rich soy sauce, granulated sugar, fragrant sesame oil, and a pinch of salt and pepper until smoothly combined.
- Gently fold the cooled, toasted noodle fragments into the vegetable mixture, ensuring even distribution.
- Drizzle the prepared dressing over the salad, carefully tossing to guarantee every ingredient is thoroughly coated with the zesty mixture.
- For optimal flavor development, refrigerate the salad for approximately 30 minutes before serving, allowing the ingredients to marinate and meld together. Serve chilled and enjoy the complex textural experience.
Notes
- Toasting ramen noodles transforms them from bland to spectacular, creating a nutty, golden-brown texture that adds irresistible crispiness to the salad.
- Let the salad rest in the refrigerator for 30 minutes before serving, allowing the dressing to deeply penetrate the ingredients and intensify the overall taste profile.
- Swap regular soy sauce with tamari for a gluten-free version, or use a plant-based sweetener like agave instead of sugar to accommodate different dietary needs.
- Try different seed combinations like pumpkin seeds or chopped cashews to create unique crunch and nutritional variations in the salad.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 275 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 0 mg