🥗 Crunchy Asian Ramen Noodle Salad
Mediterranean-style, lightened and vibrant with sesame, olive oil & fresh veggies
⏱ Time
-
Prep: 15 minutes
-
Chill (optional): 20 minutes
-
Serves: 4–6
🧾 Ingredients
Salad
-
2 packets ramen noodles (discard seasoning), crushed
-
3 cups shredded green cabbage
-
1 cup shredded purple cabbage
-
1 cup carrots, julienned or shredded
-
4 green onions, thinly sliced
-
½ cup sliced almonds (or cashews)
-
¼ cup sesame seeds
Mediterranean-Asian Dressing
-
¼ cup extra-virgin olive oil
-
2 tbsp toasted sesame oil
-
3 tbsp rice vinegar (or apple cider vinegar)
-
2 tbsp honey or maple syrup
-
1 tbsp low-sodium soy sauce or tamari
-
1 tsp Dijon mustard
-
1 clove garlic, finely grated
-
½ tsp freshly ground black pepper
Optional Add-Ins
-
Grilled chicken or shrimp
-
Edamame or chickpeas
-
Fresh cilantro or parsley
-
Chili flakes for heat
👩🍳 Instructions
-
Toast the Crunch
-
In a dry skillet over medium heat, toast crushed ramen noodles, almonds, and sesame seeds until golden and fragrant. Set aside to cool.
-
-
Prepare the Vegetables
-
In a large bowl, combine green cabbage, purple cabbage, carrots, and green onions.
-
-
Make the Dressing
-
Whisk olive oil, sesame oil, vinegar, honey, soy sauce, Dijon, garlic, and black pepper until emulsified.
-
-
Assemble the Salad
-
Add toasted ramen mixture to vegetables.
-
Pour dressing over and toss well to coat evenly.
-
-
Serve
-
Serve immediately for maximum crunch or chill 15–20 minutes for blended flavor.
-
🌟 Serving Tips
-
Ideal for picnics, potlucks, or meal prep
-
Add protein to make it a complete meal
-
Keeps well (undressed) for up to 2 days
🥗 Nutrition Notes
-
Crunchy without frying
-
Mediterranean olive oil–based fats
-
Easily vegan and dairy-free
-
High in fiber and texture contrast
