Description
Make this quick Asian ramen noodle salad in under 20 minutes. It features a crunchy texture from raw ramen noodles and nuts, tossed in a simple sesame ginger dressing, perfect as a fast side dish.
Ingredients
Scale
- 1 package (3 oz) dry ramen noodles, seasoning packet discarded
- 1 bag (14 oz) coleslaw mix
- 1/2 cup slivered almonds
- 1/2 cup chopped green onions
- 1/4 cup vegetable oil
- 1/4 cup white vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ground ginger
Instructions
- Break the dry ramen noodles into small pieces. Place them in a dry skillet over medium heat. Toast the noodles, stirring often, until lightly browned, about 3 to 5 minutes. Remove from heat and let cool completely.
- In a small bowl, whisk together the vegetable oil, white vinegar, sugar, soy sauce, sesame oil, and ground ginger until the sugar dissolves. This is your dressing.
- In a large bowl, combine the coleslaw mix, toasted ramen noodles, slivered almonds, and green onions.
- Pour the dressing over the salad mixture. Toss well to coat all ingredients evenly.
- Serve immediately for maximum crunch, or chill for 30 minutes before serving.
Notes
- For extra flavor, you can lightly toast the slivered almonds along with the ramen noodles.
- If you prefer a sweeter dressing, increase the sugar by one tablespoon.
- This salad holds its crunch best if you add the dressing just before serving.
- Prep Time: 10 min
- Cook Time: 5 min
- Category: Side Dish
- Method: No Cook/Tossing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 7
- Sodium: 280
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 2
- Protein: 4
- Cholesterol: 0