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Asian Ramen Noodle Salad

Asian Ramen Noodle Salad Recipe

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 3 (3 oz) packages dry ramen noodles, crushed
  • 3 tbsp unsalted butter
  • 1/2 cup slivered almonds
  • 2 tbsp raw sesame seeds
  • 1 (16 oz) bag shredded coleslaw mix
  • 4 scallions, thinly sliced
  • 1/4 cup neutral oil
  • 3 tbsp unseasoned rice vinegar
  • 2 tbsp granulated sugar
  • 2 tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1/4 tsp freshly ground black pepper

Method
 

  1. Melt butter in a large skillet over medium heat. Add crushed ramen, almonds, and sesame seeds, and toast, stirring frequently, until golden and fragrant, about 5 minutes.
  2. Whisk oil, rice vinegar, sugar, soy sauce, sesame oil, and black pepper in a small bowl until sugar dissolves.
  3. Combine coleslaw mix and scallions in a large bowl.
  4. Pour dressing over cabbage and toss to coat. Add the warm toasted ramen mixture and toss again. Serve immediately.

Notes

The salad is at its crunchiest within the first hour, so add the ramen mixture just before serving if you can. If you’re prepping ahead, store the toasted bits separately at room temperature. The dressing can be made up to a day in advance and kept in the fridge; let it come to room temp and whisk well before using.