Crunchy Asian Ramen Noodle Salad 🥢🥬
Crispy, tangy, and totally addictive—this salad is a flavor-packed side that steals the show.
Ingredients
Salad:
2 packs ramen noodles, crushed (discard seasoning)
¼ cup sliced almonds
¼ cup sesame seeds
4 green onions, chopped
1 shredded carrot
1 red bell pepper, diced
4 cups shredded cabbage (green or mix)
Dressing:
¼ cup sesame or vegetable oil
2 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp honey or maple syrup
1 tsp sesame oil
1 tsp grated fresh ginger
1 minced garlic clove
1 tbsp lime juice (optional)
Instructions
Toast Crunch
Toast ramen, almonds, and sesame seeds in a dry pan for 3–5 minutes until golden. Let cool.
Chop & Toss Veg
Combine cabbage, pepper, carrot, and green onions in a large bowl.
Whisk Dressing
Mix oil, vinegar, soy sauce, honey, sesame oil, ginger, garlic, and lime juice.
Mix It Up
Add toasted mix to veggies. Pour dressing over and toss until coated.
Serve or Chill
Serve right away for crunch, or chill for 15–20 minutes to soak up flavor.