Description
Crunchy Ramen Noodle Salad is a delightful and satisfying Asian-inspired salad that combines crunchy ramen noodles, toasted almonds, sunflower seeds, and a colorful mix of shredded cabbage, carrots, and green onions, all tossed in a tangy and sweet dressing. This salad is perfect for picnics, potlucks, or as a refreshing side dish.
Ingredients
Scale
Ramen Noodle Mixture:
- 2 packages (3 oz each) ramen noodles (discard seasoning packets)
- 1/2 cup sliced almonds
- 1/2 cup sunflower seeds
- 1/4 cup unsalted butter
Salad Base:
- 1 small head green cabbage, shredded
- 1 cup shredded carrots
- 4 green onions, sliced
Dressing:
- 1/2 cup rice vinegar
- 1/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1 tablespoon soy sauce
- Salt and pepper to taste
Instructions
- Prepare Noodle Mixture: Crush the ramen noodles into small pieces and set aside. Melt the butter in a skillet over medium heat. Add crushed noodles, almonds, and sunflower seeds. Cook, stirring frequently until golden brown and toasted, about 5–7 minutes. Remove from heat and let cool.
- Assemble Salad: In a large mixing bowl, combine shredded cabbage, carrots, and green onions. In a separate bowl, whisk together rice vinegar, sugar, vegetable oil, soy sauce, salt, and pepper. Just before serving, pour the dressing over the cabbage mixture and toss to coat. Add the cooled noodle mixture and gently toss again.
- Serve: Serve immediately for maximum crunch.
Notes
- For extra flavor, consider adding chopped cooked chicken or mandarin oranges.
- To maintain crunch, toast the noodle mixture in advance and store it separately until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 10g
- Sodium: 300mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
