Asian Ramen Noodle Salad

Crunchy, tangy, Asian ramen noodle salad is a delicious Asian side dish, perfect for summer barbecues or weeknight meals.

My brother-in-law Brett made an Asian ramen noodle salad a while back, and I enjoyed it very much. I recently had some leftover cabbage mixture from some Asian chicken sandwiches, so I decided to whip up a version of his salad. This simple Asian salad recipe was easy to make and paired nicely with Korean short ribs and spicy broccoli.

Asian Ramen Noodle Salad

Dressing:

• 2 tbsp vegetable oil
• 2 tbsp rice vinegar
• 1½ tbsp soy sauce
• 1-2 tsp honey, to taste
• ½ tsp toasted sesame oil

Salad:

• 1 (3 oz) package of dried ramen noodles, flavor seasoning discarded, crushed into small pieces
• 2 cups of slaw mix, shredded (green & purple cabbage and carrots)
• 1 green onion, sliced
• 2 tbsp fresh cilantro, chopped
• 3 tbsp almonds, thinly sliced
• 1 tbsp sunflower seeds
• Sea salt and freshly cracked pepper, to taste

How to Make an Asian Ramen Noodle Salad

Make the dressing by combining the vegetable oil, rice vinegar, soy sauce, honey, and sesame oil in a small glass jar. Seal with a lid and shake well; set aside to allow flavors time to mingle.

Toast the noodles in a small skillet over medium heat. Cook, stirring often, until toasted & slightly golden, about 3-4 minutes. Remove from heat and set aside to cool completely.

Make the salad by combining the slaw mix, green onion, cilantro, almonds, sunflower seeds, and cooled ramen noodles in a bowl.

Serve the salad by drizzling some of the well-shaken dressing on top, to taste, and toss it to coat it evenly. Season with sea salt and freshly cracked pepper, to taste, if needed. Serve and enjoy.