Crunchy Asian Ramen Noodle Salad

🛒 Ingredients

For the salad:

• 2 packs (3 oz each) chicken-flavored or oriental ramen noodles, seasoning packets discarded
• 4 cups shredded cabbage or coleslaw mix
• 1 cup shredded carrots
• ½ cup sliced green onions
• ½ cup sliced almonds
• ½ cup sunflower seeds
• ½ cup chopped red bell pepper
• ¼ cup fresh cilantro, chopped

For the dressing:

• ¼ cup vegetable or avocado oil
• 3 tbsp rice vinegar
• 2 tbsp honey or sugar
• 1 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• ½ tsp garlic powder
• ½ tsp ground ginger
• Black pepper, to taste

👩‍🍳 Instructions

1. Prepare the ramen: Crush the uncooked ramen noodles into small pieces. You can toast them in a dry skillet for 3–5 minutes until lightly golden for extra crunch.
2. In a large bowl, combine cabbage, carrots, green onions, bell pepper, cilantro, almonds, sunflower seeds, and crushed ramen noodles.
3. Make the dressing: Whisk together oil, rice vinegar, honey, soy sauce, sesame oil, garlic powder, ginger, and black pepper.
4. Pour the dressing over the salad and toss thoroughly.
5. Let the salad sit for 10–15 minutes so the flavors combine while keeping plenty of crunch.
6. Toss again just before serving.

⏱️ Prep Time: 15 minutes
🍽️ Servings: 6

Tip: For the crunchiest salad, add the toasted ramen and nuts right before serving.