Crunchy Asian Ramen Noodle Salad
A vibrant, crunchy, and utterly addictive side that comes together in minutes, perfect for weeknight dinners or potlucks.
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Servings: 4 servings
Equipment
- Medium Pot
- Large Salad Bowl
- Tongs
Ingredients
Ingredients
- 2 packages (3 oz each) ramen noodles seasoning packets discarded; noodles cooked and drained
- 4 cups coleslaw mix shredded green and red cabbage and carrots, ready-to-use
- 1/2 cup sliced almonds toasted for best flavor
- 1/4 cup sesame seeds optional, for extra crunch and visual appeal
- 1/2 cup green onions chopped, white and green parts
- 1/2 cup Asian sesame dressing store-bought or homemade, chilled
Instructions
- Bring a medium pot of salted water to a rolling boil. Add the ramen noodles and cook uncovered for 3 to 4 minutes until just tender. Drain well and rinse briefly under cold water to stop cooking and cool the noodles. Shake off excess water and set aside to cool completely.
- In a large salad bowl, place the coleslaw mix and add the cooled ramen noodles. Use tongs to gently fold them together so the noodles don’t break apart.
- Sprinkle the toasted sliced almonds, sesame seeds (if using), and chopped green onions over the salad. Toss lightly to distribute evenly.
- Drizzle the Asian sesame dressing over the mixture and toss gently to coat everything. Taste and adjust — add a little more dressing if you want it saucier, or a pinch of salt and pepper if needed.
- Serve immediately for maximum crunch, or refrigerate for 30 minutes to let the flavors meld and the noodles soften slightly. Enjoy!
Notes
Store leftovers in an airtight container for up to 3 days. Keep dressing separate if you plan to store for the full period to maintain crunch.