Ramen Noodle Salad

This delicious, crunchy salad is quick and easy with packaged broccoli slaw, crunchy ramen noodles, almonds, and a homemade Asian dressing. This is perfect for those summer cookouts.

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Course: Salads

Cuisine: American/Asian

Prep Time: 10

Additional Time: 30

Total Time: 40

Servings: servings

Author: Jennifer Stewart

Ingredients

Ramen Noodle Salad

2 3 ounce packages ramen noodles
3/4 cup sliced almonds
16 bounces broccoli slaw
1/4 cup cilantro chopped
3 green onions sliced thin

Asian Dressing

2/3 cup olive oil
1/2 cup granulated
2 tablespoons low sodium soy sauce
2 teaspoons toasted sesame oil
1/2 cup rice vinegar
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon black pepper

Instructions

Preheat the oven to 350°F. Break the ramen noodles into small pieces and place on a baking sheet.
Bake for 5 minutes. Stir in the sliced almonds and bake for an additional 3 to 5 minutes until toasted. Be careful not to burn. Remove from the oven and set aside and cool.
Combine all the ingredients for the dressing in a bowl and whisk to combine. You can also use a blender to mix.
In a large bowl, combine the broccoli slaw, chopped cilantro, and green onions.
Pour your desired amount of dressing on the salad and toss.
Refrigerate for 30 minutes so the flavors can mix.
When ready to serve, top the salad with toasted ramen noodles and almonds.
Enjoy!

Notes

Get a richer flavor in this slaw by toasting the ramen noodles and sliced almonds.

More protein? Add in some shredded rotisserie chicken!

Add sunflower seeds or other nuts for extra texture and nutty flavors.

Gradually add in the roasted sesame oil and taste, start with 1 teaspoon and add another teaspoon if you like it a little nuttier.

Add sesame seeds for extra sesame flavor and added texture.

If you want more veggies, try adding baby corn, mushrooms, water chestnuts, or mandarin oranges.

Dried cranberries are a delicious addition!

Nutrition