Description

This Crunchy Ramen Noodle Salad is a delightful, easy-to-make dish featuring toasted nuts and seeds, crispy crushed ramen noodles, and a tangy homemade dressing. Perfect for a refreshing side or light meal, it combines fresh cabbage, crisp green onions, and optional cilantro tossed in a flavorful blend of vegetable oil, rice vinegar, soy sauce, honey, garlic, and ginger. The salad is chilled to meld the flavors, delivering a satisfying crunch and balanced taste.

Ingredients

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Ramen and Seeds Mix

2 packages (3 ounces each) ramen noodles, any flavor (discard seasoning packet)
½ cup sliced almonds
½ cup sunflower seeds
¼ cup sesame seeds

Dressing

½ cup vegetable oil
¼ cup rice vinegar
¼ cup soy sauce
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon grated fresh ginger
¼ teaspoon red pepper flakes (optional)

Salad Base

4 cups shredded cabbage or coleslaw mix
2 green onions, thinly sliced
¼ cup chopped fresh cilantro (optional)

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Instructions

Toast Nuts and Seeds: Preheat your oven to 350°F (175°C). Spread the sliced almonds, sunflower seeds, and sesame seeds evenly on a baking sheet. Toast them for 5 to 7 minutes or until they turn lightly golden, then remove from the oven and allow to cool completely.
Prepare Ramen Noodles: Place the ramen noodles, without the seasoning packets, into a resealable plastic bag. Use a rolling pin or the flat side of a meat mallet to crush the noodles into small pieces, creating a crunchy texture for the salad.
Make the Dressing: In a medium bowl, whisk together the vegetable oil, rice vinegar, soy sauce, honey, minced garlic, grated fresh ginger, and red pepper flakes if using. Mix well until all ingredients are fully combined.
Assemble the Salad: In a large mixing bowl, combine the shredded cabbage or coleslaw mix, thinly sliced green onions, and chopped fresh cilantro if desired. Add in the toasted nut and seed mixture along with the crushed ramen noodles. Toss gently to distribute evenly.
Add Dressing: Pour the prepared dressing over the salad ingredients. Toss the salad thoroughly until everything is coated with the flavorful dressing.
Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This resting period allows the flavors to meld and the salad to chill. Serve cold for best taste and crunch.

Notes

Discard the seasoning packets from the ramen noodles as they contain excess sodium and artificial flavors that may overpower the salad.
For a nut-free option, omit the almonds and substitute with additional seeds or sunflower seeds.
The salad can be prepared in advance and refrigerated for up to 24 hours; however, add ramen noodles and nuts just before serving for maximum crunch.
Adjust the red pepper flakes to your desired heat level or omit them for a milder flavor.
Feel free to swap out the vegetable oil for a lighter oil such as canola or grapeseed to adjust fat content.