Crunchy Asian Ramen Noodle Salad Recipe- Easy Quick

Craving a vibrant, flavorful, and incredibly easy salad that’s bursting with texture? Look no further! This Crunchy Asian Ramen Noodle Salad is your new go-to, combining crisp veggies, a savory homemade dressing, and the satisfying crunch of dry ramen noodles for a dish that’s ready in minutes.

Ingredients

• 1 (3 oz) package ramen noodles (discard seasoning packet or save for another use)
• 1/2 head green cabbage, thinly sliced or shredded
• 1 cup shredded carrots
• 4-5 green onions, thinly sliced
• 1/2 cup chopped cilantro (optional)
• 1/2 cup slivered almonds
• 1/4 cup sesame seeds
• For the Dressing:
• 1/4 cup vegetable oil (or canola oil)
• 3 tbsp rice vinegar
• 2 tbsp soy sauce
• 2 tbsp granulated sugar
• 1 tsp sesame oil
• 1/2 tsp ground ginger
• 1 clove garlic, minced (optional)

Instructions

1. Preheat oven to 350°F (175°C).
2. Break up the dry ramen noodles into small pieces. Spread the crushed ramen noodles, slivered almonds, and sesame seeds on a baking sheet. Toast in the preheated oven for 5-7 minutes, or until golden brown and fragrant. Watch carefully to prevent burning. Let cool completely.
3. In a large salad bowl, combine the shredded cabbage, shredded carrots, sliced green onions, and chopped cilantro (if using).
4. In a small bowl or jar, whisk together all the dressing ingredients: vegetable oil, rice vinegar, soy sauce, sugar, sesame oil, ground ginger, and minced garlic (if using). Shake or whisk until the sugar is dissolved.
5. Just before serving, pour the dressing over the vegetable mixture. Toss gently to coat.
6. Add the cooled toasted ramen noodle mixture to the salad and toss again. Serve immediately to enjoy the maximum crunch!
7. Store any leftover salad and dressing separately to prevent the noodles from getting soggy.