Crunchy Asian Ramen Noodle Salad-Easy & Delicious

Get ready for a flavor explosion and an irresistible crunch with this easy and delicious Crunchy Asian Ramen Noodle Salad! Perfect as a vibrant side dish for potlucks, barbecues, or a light lunch, this recipe comes together in minutes and is guaranteed to be a crowd-pleaser. The combination of crisp vegetables, toasted ramen noodles, and a savory-sweet dressing creates an unforgettable culinary experience.

Ingredients

• 1 (16 ounce) package coleslaw mix (or 6-7 cups shredded cabbage and carrots)
• 2 (3 ounce) packages ramen noodles (discard one seasoning packet, reserve the other for the dressing)
• 1/2 cup slivered almonds (optional)
• 1/2 cup sunflower seeds (optional)
• 4 green onions, chopped
• 1/2 cup vegetable oil (or canola oil)
• 1/4 cup rice wine vinegar
• 2 tablespoons granulated sugar
• 1 tablespoon soy sauce
• 1 seasoning packet from ramen noodles (reserved from above)

Instructions

1. Preheat oven to 350°F (175°C). Break the ramen noodles into small pieces. Spread the broken noodles and slivered almonds (if using) on a baking sheet.
2. Toast in the preheated oven for 5-7 minutes, stirring once, until lightly golden brown. Watch carefully to prevent burning. Remove from oven and let cool completely.
3. In a small bowl, whisk together the vegetable oil, rice wine vinegar, sugar, soy sauce, and the reserved ramen noodle seasoning packet until the sugar is dissolved and the dressing is well combined.
4. In a large bowl, combine the coleslaw mix, chopped green onions, and the cooled toasted ramen noodles and almonds. Add sunflower seeds if using.
5. Pour the prepared dressing over the salad ingredients. Toss gently until everything is evenly coated.
6. Serve immediately for the crispest noodles, or chill for at least 30 minutes to allow the flavors to meld. Note that the noodles will soften over time if left dressed.