Description
A crunchy and flavorful ramen noodle salad featuring toasted nuts and seeds, fresh cabbage, and a tangy homemade dressing. This salad combines textures and tastes for a refreshing and satisfying dish perfect for potlucks, picnics, or as a side.
Ingredients
Scale
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)
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 5–7 minutes or until they turn lightly golden and fragrant. Remove from the oven and allow them to cool completely.
- Prepare Ramen Noodles: Place the ramen noodles inside a resealable plastic bag. Use a rolling pin or the flat side of a meat mallet to crush the noodles into small pieces. Discard the seasoning packets that come with the noodles.
- Make the Dressing: In a medium bowl, whisk together vegetable oil, rice vinegar, soy sauce, honey, minced garlic, grated fresh ginger, and red pepper flakes if you like a bit of heat. Mix until all ingredients are well combined.
- Assemble the Salad: In a large mixing bowl, combine shredded cabbage or coleslaw mix, sliced green onions, chopped cilantro (if using), the cooled toasted nuts and seeds, and the crushed ramen noodles.
- Add Dressing: Pour the prepared dressing over the salad mixture. Toss everything carefully but thoroughly to ensure all the ingredients are well coated with the dressing.
- Chill and Serve: Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve the salad chilled for the best taste and texture experience.
Notes
- For added protein, consider tossing in cooked shredded chicken or tofu.
- If you prefer a crunchier texture, add the crushed ramen noodles just before serving.
- This salad is best served chilled and can be stored covered in the refrigerator for up to 2 days.
- Adjust red pepper flakes according to your spice preference.
- Use gluten-free soy sauce if you require a gluten-free diet.
