Best Crunchy Asian Ramen Salad

This crunchy Asian ramen salad is a beloved classic. Napa cabbage, carrots and green onions are mixed with crushed (dried) ramen noodles, sliced almonds, sunflower seeds and a simple sweet dressing. This salad is delicious as is or tossed with leftover shredded chicken.

Course Quick & Easy

Cuisine Asian

Keyword cabbage, healthy, ramen, salad

Prep Time 15

Total Time 15

Servings servings

Calories 389

Author Laurie McNamara

Ingredients

FOR THE DRESSING:

1/4 cup granulated sugar
2 tablespoons honey
1/4 cup vinegar rice, white or apple cider
2 tablespoons low-sodium tamari or low-sodium soy sauce
1 splash toasted sesame oil
1/2 cup olive oil

FOR THE ASIAN RAMEN SALAD:

1 medium head napa cabbage chopped
1 bunch green onions sliced
2 medium carrots shredded
6 ounces ramen noodles crumbled (any kind - seasoning packet is discarded)
1/2 cup sliced almonds for more flavor, toast almonds in a dry skillet until golden and fragrant
1/4 cup roasted un-salted without shells sunflower seeds

US Customary - Metric

Instructions

MAKE THE DRESSING:

In a medium bowl, whisk together the sugar, honey, vinegar, tamari and sesame oil. Continue whisking while slowly pouring in the olive oil. Set aside.

MAKE THE SALAD:

In a large bowl, gently toss the chopped cabbage, green onions, shredded carrots, (uncooked) crushed ramen noodles, almonds, sunflower seeds together. Pour in all of the dressing, toss well and serve immediately or refrigerate for 1 to 2 hours.

IF MAKING IN ADVANCE:

Refrigerate salad and dressing separately, tossing together 1 to 2 hours or even immediately before serving.

Nutrition