Description
Chilled ramen noodle salad delivers a perfect summer fusion of Japanese and American flavors. Crisp vegetables, tangy dressing, and springy noodles create a refreshing dish you’ll crave again and again.
Ingredients
Scale
Vegetables and Produce:
- 1 (16 ounces/454 grams) bag coleslaw mix
- ½ cup sliced green onions
- 1 cup shredded carrots (optional)
- ¼ cup chopped fresh cilantro (optional)
Noodles and Nuts:
- 2 packages ramen noodles (chicken flavor), crushed
- ½ cup slivered almonds
- ¼ cup sunflower seeds
Dressing Ingredients:
- ¼ cup vegetable oil
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1 teaspoon sesame oil
- Seasoning packets from ramen noodles (optional, for extra flavor)
Instructions
- Prepare the crisp base by blending shredded coleslaw mix with crumbled ramen noodles to create a textural foundation for the salad.
- Add vibrant layers of julienned carrots, finely chopped green onions, crunchy sliced almonds, and toasted sunflower seeds to introduce varied textures and nutty undertones.
- Incorporate fresh cilantro leaves for a bright, herbaceous note that will elevate the overall flavor profile.
- Craft a zesty dressing by vigorously whisking together fragrant sesame oil, tangy rice vinegar, robust soy sauce, and a touch of sweetness from granulated sugar.
- Optional: Enhance the dressing’s depth by incorporating the reserved ramen seasoning packets for an extra umami kick.
- Drizzle the liquid mixture over the vegetable and noodle medley, gently tossing to ensure every ingredient is thoroughly coated with the aromatic dressing.
- Allow the salad to rest for 10-15 minutes, enabling the noodles to slightly soften and the flavors to meld and intensify.
- Serve the salad chilled or at ambient temperature as a refreshing side dish or light meal.
Notes
- Crush ramen noodles into small, uneven pieces for added crunch and texture that absorbs dressing beautifully.
- Use unseasoned rice vinegar for a cleaner, brighter flavor profile that complements the soy sauce and sesame oil.
- Customize the salad by swapping almonds and sunflower seeds with toasted cashews or pumpkin seeds for varied nutrition and crunch.
- Reduce sugar content by using honey or agave nectar for a more natural sweetness that balances the savory dressing.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Mixing
- Cuisine: Japanese
Nutrition
- Serving Size: 6
- Calories: 330
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 2 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg