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Crunchy Asian Ramen Noodle Salad

A delightful salad featuring crunchy toasted ramen noodles, a refreshing coleslaw mix, and a savory dressing, perfect for summer picnics and gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian
Calories: 230
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 packs ramen noodles Toasted for crunch
  • 4 cups coleslaw mix
  • 1/2 cup sliced almonds Toasted for enhanced flavor
  • 3 pieces green onions, chopped For freshness
Dressing Ingredients
  • 1/2 cup vegetable oil
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce Opt for high-quality for best flavor
  • 1/4 cup sugar Can be substituted with monk fruit for a healthier option
  • 1 teaspoon sesame oil
  • Salt and pepper to taste

Method
 

Preparation
  1. In a dry skillet, over medium heat, add the ramen noodles. Toss them gently until they become golden and crunchy, about 5-7 minutes. Remove from heat and allow them to cool.
  2. In a large bowl, combine the coleslaw mix and add the cooled, toasted ramen noodles, sliced almonds, and chopped green onions. Toss gently to mix.
  3. In a separate bowl, whisk together the vegetable oil, rice vinegar, soy sauce, sugar, sesame oil, salt, and pepper until the sugar is dissolved.
  4. Pour the dressing over the salad mixture and toss gently to combine, ensuring everything is well-coated.
Serving
  1. This salad is best enjoyed immediately; however, for enhanced flavors, refrigerate for up to an hour before serving.

Notes

Serve in a large bowl, garnished with additional sliced green onions and sesame seeds. Pairs well with cucumber mint lemonade or Sauvignon Blanc. Best for picnics or casual gatherings.