Asian Ramen Salad
User Reviews
4.5
Asian Ramen Salad
Description
Asian Ramen Salad brings together a mix of coleslaw, red cabbage, nuts, seeds, herbs, and crushed ramen noodles. The crushed noodles add an unexpected crisp texture that contrasts with the fresh vegetables. The dressing, made from vegetable oil, apple cider vinegar, brown sugar, and ramen soup base packets, infuses the salad with a tangy and slightly sweet flavor enhanced by a touch of black pepper. No cooking is required for the noodles, maintaining their crispness throughout preparation.
After combining all the ingredients and dressing, the salad is chilled to let the flavors meld while keeping the veggies crisp. It serves nicely as a refreshing side dish, especially alongside grilled or barbecued foods. The combination of textures and flavors, including the nutty almonds and sunflower seeds, gives this salad a satisfying complexity.
One key tip is to keep the ramen noodles uncooked until serving so they retain their crunch. Prepare the dressing separately and toss just before refrigerating to avoid sogginess. This salad is best served cold and can be made a few hours ahead for convenience.
Ingredients
- 16 ounces coleslaw mix
- 2 cups red cabbage shredded
- 2 green onions sliced
- 6 tablespoons sunflower seeds
- 6 tablespoons almonds sliced
- ½ cup cilantro chopped
- 2 packages ramen noodles set aside the soup base packet and crush the noodles, soy sauce flavored
Dressing
- ½ cup vegetable oil
- ½ cup apple cider vinegar
- ½ cup brown sugar
- ¼ teaspoon black pepper
- 2 packets soy sauce ramen noodle soup base (from ramen package)
Instructions
- In a large bowl, combine the coleslaw, shredded red cabbage, green onions, sunflower seeds, almonds, cilantro, and crushed noodles.
- In a medium bowl, whisk together the vegetable oil, vinegar, brown sugar, pepper, and the contents of the soup base packets until combined.
- Pour the dressing over the coleslaw mixture and toss until well-coated. Refrigerate until ready to serve.
Notes
- Keep ramen noodles uncooked and add them crushed for crunch.
- Prepare the dressing separately and toss well with salad before refrigerating.
- Chill the salad to enhance flavor melding and maintain crisp texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Sodium | 463mg | 19% |
| Potassium | 297mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 17g | 34% |
| Vitamin A | 405IU | 8% |
| Vitamin C | 34mg | 38% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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