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Crunchy Asian Ramen Noodle Salad with Easy Homemade Sesame Dressing

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A crunchy, flavorful Asian ramen noodle salad tossed with fresh veggies and a creamy, nutty sesame dressing. Quick to prepare and perfect for potlucks or light dinners.

Ingredients

Scale
  • 2 packs instant ramen noodles (uncooked)
  • 2 cups green cabbage, shredded
  • 1 cup red cabbage, shredded
  • 1 cup carrots, shredded or julienned
  • 3 stalks green onions, thinly sliced
  • ½ cup sliced almonds or chopped peanuts
  • A handful fresh cilantro, chopped (optional)
  • 3 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 tablespoon toasted sesame seeds
  • ¼ teaspoon crushed red pepper flakes (optional)

Instructions

  1. Break the uncooked ramen noodles into bite-sized pieces. Heat a dry skillet over medium heat. Add the broken noodles and almonds or peanuts. Stir frequently and toast until golden and fragrant, about 4-5 minutes. Remove from heat and let cool.
  2. While the noodles cool, shred the green and red cabbage finely. Julienne or shred the carrots and thinly slice the green onions. Chop the cilantro if using. Ensure the veggies are dry to maintain crunch.
  3. In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, grated ginger, minced garlic, and red pepper flakes if desired. Taste and adjust sweetness or acidity as needed.
  4. In a large bowl, combine toasted ramen noodles and nuts with all the chopped veggies and cilantro. Pour the dressing over the salad and toss gently but thoroughly to coat everything evenly.
  5. Sprinkle toasted sesame seeds over the salad for extra texture and visual appeal. Let the salad sit for 5-10 minutes to allow flavors to meld but serve soon after to keep the crunch intact.

Notes

Toast the ramen noodles yourself for best crunch and flavor. Use low-sodium soy sauce to balance saltiness. For gluten-free, substitute soy sauce with tamari and use gluten-free ramen or crunchy rice noodles. Keep toasted noodles and dressing separate until just before serving to avoid sogginess. Salad is best eaten fresh but can be stored up to 2 days refrigerated.

Nutrition

Keywords: Asian salad, ramen noodle salad, sesame dressing, crunchy salad, quick salad, potluck recipe, easy dinner, healthy salad

Find it online: https://breezybake.com/crunchy-asian-ramen-noodle-salad-recipe-easy-homemade-sesame-dressing/