Crunchy Asian Ramen Noodle Salad
A delicious and easy dish that features crispy veggies and crunchy ramen noodles, perfect as a side or light meal.
Ingredients
Main Ingredients
- 2 packages 2 packages (3 oz each) ramen noodles (discard seasoning packets)
- 4 cups 4 cups coleslaw mix (shredded green and red cabbage, and carrots)
- ½ cup 1/2 cup sliced almonds, toasted Toast the almonds in a dry skillet for extra flavor.
Instructions
Preparation
- Cook the ramen noodles according to package instructions, then drain and set aside.
- In a large bowl, combine the coleslaw mix and cooked ramen noodles.
- Add the toasted sliced almonds and mix well.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
Storage
- Store leftovers in an airtight container in the fridge for up to a couple of days, keeping in mind that the ramen noodles may soften over time.
Notes
You can customize the salad with toppings like grilled chicken, snow peas, or bell peppers for added variety. Try different types of coleslaw mixes or add fruits like mandarin oranges for a sweet touch. This recipe is already vegan-friendly.