CRUNCHY ASIAN SALAD
INGREDIENTS:
2 packages of ramen noodles toasted, discard the seasoning
16 ounces colèslaw mix
1/2 cup chopped green onions
1/2 cup slivered almonds, toasted
3 tablespoons sesame seeds, toasted
1/2 cup olive oil
1/2 cup granulated sugar
1/4 cup white distilled vinegar
3 T soy sauce
2 T sesame oil
1/4 rice vinegar
INSTRUCTIONS:
Toast the Ramen and sesame seeds. Break the uncooked ramen noodles into bite-sized pieces. Toast them in a splash of olive oil in skillet over medium heat for 2-3 minutes until golden brown. Set aside to cool.
Toast the slivered almonds in 350 degree oven for a couple of minutes. Watch closely so they don’t burn. Set aside
This step is crucial as it releases the flavors of the noodles, providing a toasty, nutty aroma that will permeate throughout the salad. Toasting enhances the noodles and nuts texture, ensuring they remain crunchy even after being mixed with the dressing.
ASEMBLE THE SALAD:
In a large mixing bowl, combine coleslaw mix, toasted ramen noodles, sliced almonds, sesame seeds and green onions. Make sure everything is evenly distributed for a balanced bite every time.
Prepare the Dressing: In a small bowl, whisk together olive oil, rice vinegar, soy sauce, sugar, white vinegar and sesame oil until the mixture is smooth and emulsified.
Toss and Serve: Pour the dressing over the salad and toss gently to coat all ingredients evenly. For the crispiest texture, serve immediately. Alternatively, refrigerate the salad for 15-20 minutes to allow the flavors to meld together, enhancing the taste experience. Serving immediately preserves the crunch, but allowing it to sit for a short time intensifies the flavors
You can add grilled chicken, mandarin orange slices or whatever your heart desires. Enjoy 😋
One of my favorite ways to elevate a simple salad is by incorporating unexpected crunchy elements like toasted ramen noodles and slivered almonds, just as this recipe suggests. Toasting the ramen noodles is a game-changer—it transforms the usually soft noodles into a crunchy, nutty addition that holds up well even after tossing with dressing. I’ve found that using a splash of olive oil in the skillet for toasting helps achieve that perfect golden crisp without burning. Similarly, keeping a close eye on the almonds in the oven ensures they turn out toasted but not bitter. For the dressing, balancing the rice vinegar, soy sauce, and sesame oil creates a refreshing and tangy sauce that complements the crunchy textures well. I like to whisk the dressing thoroughly to get that smooth, emulsified consistency which coats every bite evenly. Another tip I often use is to personalize the salad by adding protein or fruit. Grilled chicken adds a savory touch, while mandarin orange slices contribute a citrusy sweetness that brightens up the flavors. Sometimes I toss in shredded carrots or chopped bell peppers for extra color and crunch. Serving this salad immediately is great if you love that crisp texture. But if you have time, refrigerating it for 15-20 minutes allows the dressing to meld with the ingredients, delivering a deeper flavor profile. Either way, it’s a wonderfully versatile salad that’s quick to assemble and perfect for family meals, potlucks, or even meal prep. Overall, this crunch-packed Asian salad is a fantastic option for those who enjoy bold flavors and a satisfying texture contrast. It’s become a staple in my kitchen for lunch ideas and dinner sides, especially when I want something light but filling. Give it a try—you might just find it becoming one of your go-to recipes too!
I have made this for years. its delicious