Description
A crunchy and fresh salad that combines ramen noodles with a variety of vegetables and a delicious sesame soy dressing, perfect for potlucks or easy weeknight dinners.
Ingredients
Salad Base
- 1 bag coleslaw mix (cabbage and carrots) (You can also use shredded cabbage.)
- 2 pieces green onions, sliced (For a fresh bite.)
- 2 cups crushed instant ramen noodles (Seasoning packet not needed.)
Crunchy Toppings
- 1/2 cup toasted almonds or slivered almonds (Toast in a dry skillet for extra flavor.)
- 1/4 cup sesame seeds (Use white, black, or both.)
- 1/2 cup sunflower seeds (For extra crunch.)
Dressing
- 1/4 cup neutral oil (Can use any cooking oil.)
- 1/4 cup rice vinegar
- 1/4 cup soy sauce (Or tamari for gluten-free option.)
- 2 tablespoons toasted sesame oil
- 1 tablespoon honey or sugar (Could use maple syrup for vegan.)
- 1 teaspoon grated ginger
- 1 clove garlic, minced (Optional.)
- 1 teaspoon sriracha (Optional for spice.)
Instructions
Preparation
- In a large bowl, add the coleslaw mix and sliced green onions.
- In a small bowl or jar, whisk or shake the dressing ingredients until combined.
- Crush the ramen noodles into bite-sized pieces.
- Toast the crushed ramen noodles, almonds, and seeds in a skillet until golden, stirring constantly.
Assembly
- Right before serving, toss the salad with the dressing.
- Top with the toasted ramen and crunchy toppings, then toss lightly again.
Notes
Dress the salad right before eating to keep it crunchy. Serve it at barbecues, potlucks, or picnics just before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad, Side Dish
- Cuisine: Asian, Fusion