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Asian Ramen Noodle Salad
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Asian Ramen Noodle Salad

Course Salad
Cuisine Asian
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2
Author Pam - For the Love of Cooking

Equipment

  • Small skillet

Ingredients

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

Instructions

  • 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.