Crunchy Asian Ramen Noodle Salad
A crisp Asian style side dish of ramen noodles, coleslaw mix, and toasted almonds in a sweet and tangy soy dressing.
Equipment
- Large pot
- Small skillet
- Large mixing bowl
- Whisk
Ingredients
Main Ingredients
- 2 packages ramen noodles 3 oz each, seasoning packets discarded
- 4 cup coleslaw mix green and red cabbage with carrots
- ½ cup sliced almonds toasted
- ¼ cup vegetable oil for the dressing
- ¼ cup rice vinegar for the dressing
- 2 tbsp low sodium soy sauce for the dressing
- 2 tbsp granulated sugar for the dressing
- 1 tbsp toasted sesame oil for the dressing
Instructions
Cooking
- Toast the almonds. Toast in a dry skillet over medium low heat for 3 to 4 minutes until golden.
- Cook the noodles. Boil the ramen for 2 to 3 minutes, then drain and rinse under cold water.
- Make the dressing. Whisk the oil, vinegar, soy sauce, sugar, and sesame oil until the sugar dissolves.
- Toss. Combine the noodles and coleslaw mix, add the dressing, and toss until coated.
- Finish. Fold in the almonds and serve right away or chill for 30 minutes.
Notes
Substitutions: Use tamari and gluten free noodles for a gluten free version, or sunflower seeds in place of almonds.
Tips: Rinse the noodles in cold water and dry them well. Keep the dressing separate until serving for the ideal crunch.
Storage: Refrigerate for up to 2 days. Do not freeze.