Crunchy Asian Ramen Noodle Salad 🥗🍜Ingredients 🛒2 packages (3 oz each) ramen noodles (discard seasoning packets)4 cups coleslaw mix (shredded green and red cabbage,
and carrots)1/2 cup sliced almonds, toasted1/3 cup sunflower seeds4 green onions, thinly sliced1/4 cup chopped fresh cilantroFor the Dressing:1/4 cup olive oil1/4 cup rice vinegar3 tbsp soy sauce2 tbsp honey (or sugar)1 tsp sesame oilDirections 👩🍳1️⃣ Prepare the noodles: Break the uncooked ramen noodles into small pieces and toast them in a dry skillet over medium heat for 2-3 minutes, until lightly golden. Let cool.2️⃣ Mix the salad: In a large bowl, combine coleslaw mix, toasted ramen noodles, almonds, sunflower seeds, green onions, and cilantro.3️⃣ Make the dressing: In a small bowl, whisk together olive oil, rice vinegar, soy sauce, honey, and sesame oil until well combined.4️⃣
Toss and serve: Pour the dressing over the salad and toss until evenly coated. Serve immediately for maximum crunch, or refrigerate for 15-20 minutes to let the flavors meld.⏰ Prep Time: 15 minutes⏰ Cook Time: 5 minutes (toasting noodles)⏰ Total Time: 20 minutes🍴 Servings: 6🔥 Calories: ~200 kcal per serving