Crunchy Asian Ramen Noodle Salad

This salad is sweet, tangy, savory, and packed with texture. Perfect for potlucks, BBQs, meal prep, or a light dinner.

🛒 Ingredients (Serves 6)

For the Salad:

• 2 (3 oz) packages ramen noodles (discard seasoning packets)

• 4 cups green cabbage, thinly shredded

• 2 cups red cabbage, thinly shredded

• 1 cup shredded carrots

• 4 green onions, sliced

• ½ cup sliced almonds

• ¼ cup sunflower seeds (optional but recommended)

• ¼ cup chopped fresh cilantro (optional)

For the Dressing:

• ⅓ cup rice vinegar

• ¼ cup vegetable oil (or light olive oil)

• 2 tbsp sesame oil

• ¼ cup honey (or sugar)

• 2 tbsp soy sauce

• 1 tsp fresh grated ginger (optional)

• 1 clove garlic, minced

👩‍🍳 Instructions

Step 1: Toast the Ramen & Nuts

1. Preheat oven to 375°F (190°C).

2. Break ramen noodles into small pieces (do not cook them).

3. Spread noodles, almonds, and sunflower seeds on a baking sheet.

4. Bake for 7–10 minutes, stirring halfway, until golden brown.

5. Let cool completely (they will crisp as they cool).

Step 2: Prepare the Vegetables

In a large bowl, combine:

• Green cabbage

• Red cabbage

• Carrots

• Green onions

• Cilantro (if using)

Toss lightly.

Step 3: Make the Dressing

In a jar or bowl, whisk together:

• Rice vinegar

• Oil

• Sesame oil

• Honey

• Soy sauce

• Ginger

• Garlic

Mix until well combined.

Step 4: Assemble

1. Add cooled ramen mixture to the cabbage.

2. Pour dressing over salad.

3. Toss well to coat evenly.

For best texture, serve within 30–60 minutes of adding dressing.

🍽 Serving Ideas

• Serve as a side with grilled chicken or teriyaki salmon

• Add shredded rotisserie chicken for a full meal

• Top with sesame seeds or crispy wonton strips

❓ Q & A Section

Q1: Can I make it ahead of time?

Yes — but keep dressing and crunchy noodles separate. Combine just before serving.

Q2: Can I make it gluten-free?

Yes:

• Use gluten-free ramen

• Substitute tamari for soy sauce

Q3: How long does it last?

Once dressed, best eaten within 24 hours. Undressed components last 2–3 days refrigerated.

Q4: Can I make it vegetarian or vegan?

It already is vegetarian.
For vegan, replace honey with maple syrup or sugar.

Q5: Can I add protein?

Great additions:

• Grilled chicken

• Shrimp

• Tofu

• Edamame

Q6: What if I don’t have rice vinegar?

Substitute with:

• Apple cider vinegar

• White wine vinegar
  (Add ½ tsp sugar if needed to balance flavor.)

Q7: Can I make it spicy?

Add:

• 1 tsp sriracha

• ½ tsp red pepper flakes

• A dash of chili oil

Q8: Why toast the ramen?

Toasting gives it:

• Deep nutty flavor

• Extra crunch

• Better texture than raw noodles.