Description
This Crunchy Ramen Noodle Salad combines toasted nuts and seeds with crushed ramen noodles and a tangy, flavorful dressing, tossed with fresh cabbage and green onions. It’s a delightful, crunchy, and refreshing dish perfect as a side salad or light meal, offering an exciting mix of textures and Asian-inspired flavors.
Ingredients
Scale
Ramen and Seeds Mix
- 2 packages (3 ounces each) ramen noodles, any flavor (discard seasoning packet)
- ½ cup sliced almonds
- ½ cup sunflower seeds
- ¼ cup sesame seeds
Dressing
- ½ cup vegetable oil
- ¼ cup rice vinegar
- ¼ cup soy sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- ¼ teaspoon red pepper flakes (optional)
Salad Base
- 4 cups shredded cabbage or coleslaw mix
- 2 green onions, thinly sliced
- ¼ cup chopped fresh cilantro (optional)
Instructions
- Toast Nuts and Seeds: Preheat your oven to 350°F (175°C). Spread the sliced almonds, sunflower seeds, and sesame seeds evenly on a baking sheet. Toast them in the oven for 5–7 minutes until they turn lightly golden and aromatic. Remove from the oven and allow them to cool completely.
- Prepare Ramen Noodles: Place the ramen noodles into a resealable plastic bag. Using a rolling pin or the flat side of a meat mallet, crush the noodles into small pieces while still in the bag. Discard the seasoning packets as they are not needed.
- Make the Dressing: In a medium bowl, whisk together vegetable oil, rice vinegar, soy sauce, honey, minced garlic, grated fresh ginger, and red pepper flakes if using. Mix until well combined to create a balanced, tangy-sweet dressing.
- Assemble the Salad: In a large mixing bowl, combine the shredded cabbage or coleslaw mix, thinly sliced green onions, chopped cilantro if using, toasted nuts and seeds, and the crushed ramen noodles. Toss everything gently to distribute the ingredients evenly.
- Add Dressing: Pour the prepared dressing over the salad mixture, tossing thoroughly until all the ingredients are well coated with the dressing.
- Chill and Serve: Cover the salad bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill. Serve the salad cold for maximum freshness and crunch.
Notes
- Toasting the nuts and seeds enhances their flavor and adds extra crunch to the salad.
- You can substitute vegetable oil with olive oil or avocado oil for a different flavor profile.
- For a spicier kick, increase the red pepper flakes to your preference.
- This salad can be made a few hours ahead and stored covered in the refrigerator.
- Use fresh cabbage or a coleslaw mix to vary texture; Napa cabbage also works well.
- Omit the cilantro if not preferred or substitute with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Baking
- Cuisine: Asian-inspired
