Crunchy Ramen Salad

Crunchy Ramen salad is a vibrant, crowd-pleasing mashup that trades the traditional stovetop boil for a satisfying salty snap. At its heart is a base of shredded cabbage or coleslaw mix, tossed with toasted, crushed instant ramen noodles and slivered almonds for a signature crunch. Usually finished with a sweet-and-tangy vinaigrette, it hits that perfect balance of umami and freshness.

Yield: 4 Servings
Prep Time: 20 minutes

Ingredients

• 2 packages ramen noodles, seasoning packets discarded

• 4 cups coleslaw mix

• 1/2 cup sliced almonds, toasted

• 1/3 cup sunflower seeds

• 4 green onions, thinly sliced

• 1/4 cup fresh cilantro, chopped

• 1/4 cup extra virgin olive oil

• 1/4 cup rice wine vinegar

• 3 tablespoons soy sauce

• 2 tablespoons honey (or substitute sugar)

• 1 teaspoon sesame oil

Directions

1. Prepare the Noodles:

   Break the dry ramen noodles into bite-size pieces. (For extra crunch, lightly toast in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden.)

2. Mix the Salad:

   In a large bowl, combine coleslaw mix, toasted almonds, sunflower seeds, green onions, cilantro, and ramen pieces.

3. Make the Dressing:

   In a small bowl or jar, whisk together olive oil, rice wine vinegar, soy sauce, honey (or sugar), and sesame oil until well combined.

4. Toss and Serve:

   Pour dressing over the salad and toss until evenly coated. Serve immediately for maximum crunch

5. Optional Add Ins:

   Protein: Grilled chicken, shredded rotisserie chicken, seared shrimp, or crispy tofu

   Extra crunch: Pumpkin seeds, chopped cashews, or sesame seeds

Heat: Thinly sliced jalapeño or sriracha