Asian Ramen Salad
The ultimate summer dish is here! Asian Ramen Salad brings together crunchy noodles, vibrant veggies, and a tangy dressing that will make your taste buds sing. Perfect for barbecues or a light meal, this salad is easy to make and always a crowd-pleaser. Let’s make this delicious salad tonight!
Equipment
- Chef's Knife
- Skillet
- Mixing Bowl
- Wooden Spoon
Ingredients
- 3 packages chicken ramen noodles
- ½ cup unsalted butter
- 1½ cups sliced almonds
- ½ cup olive oil
- ¼ cup white vinegar
- ⅓ cup sugar
- 2 bags tri-color coleslaw mix
Instructions
- Open the packages of ramen noodles and set aside the seasoning packets for later use. Place the uncooked noodles in a large plastic bag and break them up using your hands or the bottom of a cup. This method ensures they’ll be crispy.
- Melt the unsalted butter in a skillet over medium-high heat. Once melted, add the broken ramen noodles along with the sliced almonds. Cook, stirring frequently, for 3 to 4 minutes until they are toasted and lightly browned. This step enhances the flavor and crunch of the noodles.
- Spread the toasted noodle mixture onto a baking sheet and let it cool. This will prevent them from becoming soggy when mixed with the other ingredients.
- In a medium container with a lid, mix together the olive oil, white vinegar, sugar, and the contents of the ramen seasoning packets. Make sure to close the lid tightly and shake well until everything is combined. This makes for a delicious dressing that brings everything together.
- When you're ready to serve, place the tri-color coleslaw mix in a large bowl. Top with the cooled noodle mixture and pour over the dressing. It’s important to mix everything well so that all the flavors are incorporated.
- Serve immediately and enjoy the freshness and crunch of your Asian Ramen Salad. It’s perfect for a light lunch or as a side dish for dinner!
Notes
- Change It Up: Give your salad additional protein, color, and flavor by adding shredded cooked chicken, mandarin oranges, edamame, sliced green onions, shredded carrots, sunflower seeds, sesame seeds, tofu, shrimp or roasted chickpeas.
- Low-Sodium Version: To make this salad a bit healthier you can skip adding in the seasoning packets, which contain lots of added sodium. You can also use 1 to 2 tablespoons low-sodium soy sauce in place of the seasoning packets.
- To Avoid Soggy Noodles: Mix the noodles with the other ingredients right before serving. The longer the salad is stored, the softer the noodles will get.
- Make Ahead: Prepare dressing by putting ingredients in a container or mason jar and store in the refrigerator. When ready to serve, place coleslaw in a large bowl. Top with noodle mixture and the prepared dressing. Mix and serve immediately.