Crunchy Asian Ramen Noodle Salad – Quick & Easy Recipe

Craving a salad that’s anything but boring? This Crunchy Asian Ramen Noodle Salad is your answer! It’s packed with vibrant veggies, savory flavors, and an irresistible crunch from uncooked ramen noodles, making it a quick and easy dish perfect for any meal or potluck.

Ingredients

• 2 (3 oz) packages ramen noodles (discard seasoning packets)
• 1 head green cabbage, thinly shredded (about 6-7 cups)
• 2 cups shredded carrots
• 1 red bell pepper, thinly sliced
• 4 green onions, thinly sliced
• 1/2 cup slivered almonds or chopped pecans (optional)
• 1/4 cup sesame seeds (optional, for garnish)
• 1/2 cup vegetable oil (or canola oil)
• 1/4 cup rice vinegar
• 3 tablespoons sugar
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger (or 1 tbsp fresh grated ginger)
• Pinch of black pepper

Instructions

1. **Prepare the Ramen Noodles:** Open the ramen noodle packages and discard the seasoning packets (you won’t need them for this recipe). Place the dry ramen noodles in a large ziploc bag or a sturdy bowl and crush them into small pieces. Set aside.
2. **Chop Vegetables:** In a very large mixing bowl, combine the shredded cabbage, shredded carrots, sliced red bell pepper, and sliced green onions.
3. **Make the Dressing:** In a small bowl or a jar with a lid, whisk together the vegetable oil, rice vinegar, sugar, soy sauce, sesame oil, ground ginger, and black pepper until the sugar is dissolved and the dressing is well combined.
4. **Combine Salad Ingredients:** Add the crushed ramen noodles, slivered almonds (if using), and sesame seeds (if using) to the bowl with the vegetables.
5. **Dress and Serve:** Pour the dressing over the salad mixture. Toss everything together thoroughly until all ingredients are well coated. For best crunch, serve immediately. If preparing ahead, keep the dressing and crushed noodles separate until just before serving.