Description
This Crunchy Asian Ramen Noodle Salad is a vibrant, refreshing dish perfect for gatherings or as a light meal. Combining tri-color coleslaw, fresh vegetables, and crunchy toasted ramen noodles and almonds, it’s tossed in a tangy and sweet dressing with sesame notes, resulting in a delightful blend of textures and flavors.
Ingredients
Scale
Salad Ingredients
- 2 pounds tri-color coleslaw
- 8 ounces fresh snow peas, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 15 ounces mandarin oranges, drained well
- 8 ounces diced water chestnuts, drained well
- 4 green onions, sliced (green parts only)
- 1/3 cup chopped fresh cilantro
- Sesame seeds for garnish (optional)
- 1 tablespoon vegetable oil
- 2 packages (3 ounces each) ramen noodles, crushed
- 1 1/2 cups sliced almonds
Dressing Ingredients
- 1/2 cup vegetable oil
- 6 tablespoons granulated sugar
- 6 tablespoons freshly squeezed lemon juice
- 1/2 tablespoon toasted sesame oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Toast Ramen Noodles and Almonds: In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the crushed ramen noodles and sliced almonds, stirring frequently. Toast until golden brown and fragrant, about 5-7 minutes. Remove from heat and set aside to cool.
- Prepare the Dressing: In a medium bowl, whisk together 1/2 cup vegetable oil, granulated sugar, freshly squeezed lemon juice, toasted sesame oil, salt, black pepper, and garlic powder until the sugar is dissolved and the dressing is well combined.
- Combine Salad Ingredients: In a large mixing bowl, add the tri-color coleslaw, sliced snow peas, red and yellow bell peppers, mandarin oranges, diced water chestnuts, sliced green onions, and chopped cilantro. Toss gently to combine all ingredients evenly.
- Toss Salad with Dressing and Crunch: Pour the prepared dressing over the salad mixture and toss well to coat all the ingredients. Then add the toasted ramen noodle and almond mixture and gently toss again to distribute the crunch throughout the salad.
- Garnish and Serve: Transfer the salad to a serving platter or bowl. Sprinkle sesame seeds over the top if desired. Serve immediately for maximum crunch or refrigerate for up to 1 hour to allow flavors to meld, noting the noodles may soften over time.
Notes
- Toast the ramen noodles and almonds carefully to avoid burning, stirring frequently.
- Use freshly squeezed lemon juice for the best flavor in the dressing.
- This salad is best served fresh to maintain the crunchiness of the toasted noodles and almonds.
- Mandarin oranges should be well drained to prevent soggy salad.
- You can substitute almonds with other nuts like cashews if preferred.
- For a spicier kick, add a pinch of crushed red pepper flakes to the dressing.
