Description
This Asian Ramen Noodle Salad is a crunchy, fresh side dish made with shredded cabbage, broccoli slaw, almonds, and crispy ramen, all tossed in a tangy, sweet homemade dressing.
Ingredients
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1 (16 oz) bag coleslaw mix
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1 cup broccoli slaw
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2 packages instant ramen noodles (discard seasoning)
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½ cup slivered almonds
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¼ cup sesame seeds (optional)
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4 green onions, thinly sliced
For the Dressing:
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⅓ cup rice vinegar
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¼ cup soy sauce (or tamari)
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2 tablespoons sugar
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½ cup vegetable oil
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1 teaspoon sesame oil (optional)
Instructions
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Toast almonds and crushed ramen noodles in a skillet until golden.
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In a bowl, whisk together all dressing ingredients until sugar dissolves.
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In a large bowl, combine slaw mix, broccoli slaw, green onions, sesame seeds, almonds, and ramen.
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Pour dressing over the salad and toss well to coat.
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Cover and refrigerate for at least 1 hour before serving.
Notes
- For added protein, toss in grilled chicken, tofu, or edamame.
- Prepare the dressing ahead and store separately to keep salad crisp.
- Toasting nuts and noodles adds depth and crunch—don’t skip this step.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad, Side Dish
- Method: No-cook (toasting only)
- Cuisine: Asian-inspired