Ramen Noodle Salad with 5 Asian Variations
The cabbage slaw, toasted ramen noodles and sesame dressing of this Midwest classic lends well to mixing and matching any combination of salad add-ins. Warning, this Asian Ramen Noodle Salad recipe with 5 variations is quick, easy and highly addictive.
Servings: 2
Ingredients
Cabbage Slaw Ingredients:
- 8 ounces bag coleslaw mix or ½ head of finely chopped napa cabbage
- 3 ounces packaged ramen noodles, crumbled (you will not use the seasoning package)
Sesame Honey Vinaigrette
- ¼ cup avocado oil, vegetable oil, or any cooking oil
- 3 Tablespoons honey or desired sweetener
- 2 Tablespoons apple cider vinegar or pear-infused, or rice vinegar
- 1 teaspoon soy sauce
- ¼ teaspoon toasted sesame oil
- Pinch of salt and black pepper
Mango, Edamame and Avocado Variation:
- ¼ cup thinly-sliced almonds
- ½ cup shelled and cooked edamame
- ½ avocado, peeled, pitted and diced
- ½ mango, peeled, pitted and julienned (or diced)
- ¼ cup thinly-sliced green onions
Avocado, Pineapple & Sweet Pepper Variation
- ¼ cup thinly sliced almonds
- ½ avocado, peeled, pitted and diced
- ½ cup pineapple, peeled cored and diced
- ¼ cup red, orange and/or yellow sweet peppers, diced
- ¼ cup cilantro, chopped
- ¼ cup red onion, diced
Mandarin Orange, Pistachio and Spinach Variation:
- ¼ cup pistachios, shelled
- 1 mandarin orange, peeled and segmented, or more, if desired
- ¼ cup baby spinach leaves, packed
- ¼ cup red onion, diced
Sweet Pepper and Cucumber Variation:
- ¼ cup pepitas or sunflower seeds
- ½ small cucumber, halved, seeded, diced
- ¼ cup mint, chopped
- ¼ cup parsley, chopped
- ¼ cup thinly sliced green onions
Apple and Currant Variation
- ¼ cup pepitas or sunflower seeds
- 1 apple, cored, diced.
- ¼ cup dried currants or raisins
- ¼ cup thinly sliced green onions
Instructions
- Preheat the oven to 425 degrees F. Spread the crumbled ramen noodles and nuts out on a baking sheet, stir a bit to combine. Bake for about 5 minutes, or until the nuts and noodles are slight toasted and golden. Remove baking sheet and give the mixture a good stir to toss. Then return pan to the oven and toast for about 3 more minutes. Keep a close eye on the mixture to avoid burning. Remove from oven and set aside. Toasted ramen mixture can be cooled and stored in an airtight container for up to 5 days.
- Make the Vinaigrette. Whisk all the dressing ingredients together until combined. Store in airtight container and refrigerate until ready to use, up to 2 weeks.
- Add any variation of “add in” ingredients to a medium mixing bowl. Cover and refrigerate until 30 minutes before ready to serve, or up to 3 days.
- To serve: 30 minutes before serving, remove chilled salad ingredients from refrigerator, add toasted ramen mixture, and toss with sesame honey vinaigrette. Sprinkle with toasted sesame seeds, if desired.
Video
Notes
This salad is much better eaten the first day, as the noodles lose their “crunch” the longer it sits, and the avocado may brown a bit. Still, a dressed salad is perfectly edible and enjoyable for a few days.
You can use any kind of packaged ramen noodles for this recipe.
Toasted Sesame seeds make a fantastic garnish! Note: Nutritional information is based on Mango, Edamame and Avocado Variation.
You can use any kind of packaged ramen noodles for this recipe.
Toasted Sesame seeds make a fantastic garnish! Note: Nutritional information is based on Mango, Edamame and Avocado Variation.