I get lots of emails about food. No surprise, huh? 😉 A few weeks ago, a version of this Crunchy Asian Ramen Salad popped up in one of those emails and I couldn’t get it out of my mind. I finally got my hands on a package of ramen and made this salad for lunch yesterday. There are a million different versions of this salad out there, but this is my favorite version. I love the combination of toasted noodles, almonds, and sunflower seeds, but peanuts or sesame seeds would be delicious too. Use whatever you prefer/have on hand. I cheated and used a bag of coleslaw mix, but you can certainly shred/chop a head of cabbage if you prefer. Broccoli slaw mix would also be delicious too.
A simple 5 ingredient dressing (counting pepper!) pulls all the flavors together. No fancy ingredients here, just an easy, flavorful, addictive salad. If it’s been a while since you’ve had a crunchy asian salad, give this recipe a try. You won’t be sorry! It’s great as a side dish or even as a main dish for meatless Monday. Enjoy!
Crunchy Asian Ramen Salad
1 (3 oz) package unprepared ramen noodles, crushed (any flavor would work since we won’t use the seasoning packet)
1-1/2 tbsp canola or vegetable oil
1/2 tbsp sesame seed oil
2 tbsp white sugar
3 tbsp rice wine vinegar
2 tbsp lite soy sauce
1/4 tsp freshly ground black pepper
2 tbsp sunflower seeds
1/4 cup sliced almonds
16 oz shredded cabbage (or coleslaw mix)
1. Place crushed noodles, almonds, and sunflower seeds on baking sheet. Place under broiler until toasted and golden brown. WATCH CLOSELY! They can quickly go from barely brown to burned! Remove from oven and let cool.
2. In small bowl or measuring cup, whisk together the vegetable oil, sesame seed oil, vinegar, sugar, soy sauce, and pepper.
3. In large bowl, combine cabbage, toasted noodles, almonds, and sunflower seeds. Add dressing and toss to combine. Serve immediately as noodles will become soggy as salad sits.
Serves 4 (main dish) or 6 (side dish).
Nutritional Info (per 1/4th): 277 calories; 15.7 g fat; 31.5 carbohydrates; 4.7 g fiber; 6.1 g protein.
