Asian Ramen Salad Recipe
User Reviews
5
Asian Ramen Salad Recipe
Description
The salad begins by breaking uncooked ramen noodles into small pieces, then toasting them with butter and sliced almonds until lightly browned and fragrant. These toasted noodles remain crisp and add nutty depth to the salad's texture. A dressing is prepared by combining olive oil, white or salad vinegar, sugar, and the seasoning packets from the ramen noodles, shaken well to emulsify.
When ready to serve, the coleslaw mix is placed in a large bowl, topped with the toasted ramen and almond mixture, and dressed with the prepared vinaigrette. Tossing just before serving keeps the noodles crunchy and the cabbage crisp.
This salad pairs well with grilled or roasted proteins or can be served as a refreshing side at casual gatherings. Variations include adding protein, fruits, or seeds for extra color and flavor, accommodating various preferences and nutritional needs. Preparing the dressing ahead and storing it chilled allows quick assembly when needed.
Ingredients
- 3 (3-ounce) packages ramen noodles chicken
- ½ cup butter unsalted
- 1½ cups almonds sliced
- ½ cup olive oil
- ¼ cup white vinegar or salad vinegar
- ⅓ cup sugar
- 2 (16-ounce) bags coleslaw mix tri-color
Instructions
- Open ramen packages and set seasoning packets aside. Place uncooked noodles in a large plastic bag and break up using your hands or the bottom of a cup.
- Melt butter in a skillet over medium-high heat. Add noodles and almonds and cook, stirring, for 3–4 minutes, until toasted and lightly browned. Spread onto a baking sheet and let cool.
- In a medium container with a lid mix oil, vinegar, sugar and contents of ramen seasoning packets. Close the lid tight and shake well. Set aside.
- When ready to serve, place coleslaw in a large bowl. Top with noodle mixture and dressing. Mix and serve immediately.
Notes
- Add proteins like shredded chicken or tofu and colorful ingredients such as mandarin oranges or shredded carrots to personalize the salad.
- Omit ramen seasoning packets and use low-sodium soy sauce for a lighter sodium option.
- Mix the salad just before serving to keep the noodles crisp and avoid sogginess.
- Dressing can be prepared and refrigerated in advance for convenient assembly later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 237kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 7mg | 0% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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