Ramen Noodle Asian Salad

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Ramen noodle Asian salad is a tasty dish you can make for your next get-together. It’s quick to put together and feeds a crowd. This crunchy salad serves 8 people and takes only 25 minutes to make.

You’ll love the mix of flavors and textures in this salad. It has crunchy ramen noodles, nuts, and a sweet-tangy dressing. The coleslaw mix and green onions add freshness. It’s a great side dish for summer meals or potlucks.

Exact Ingredients List

This Ramen Noodle Asian Salad recipe uses simple ingredients you can easily find at your local grocery store. The salad combines crunchy vegetables with toasted noodles and nuts, while the dressing adds a tangy, savory flavor.

For the Salad

To make the salad base, you’ll need:

• 2 (3-ounce) packages chicken-flavored ramen noodles
• 1/2 cup raw sunflower seeds
• 1/2 cup slivered almonds
• 1 (16-ounce) package coleslaw mix (about 6 cups)
• 3 green onions, chopped

Break the ramen noodles into small pieces and set aside the seasoning packets for the dressing. The coleslaw mix saves you time on chopping vegetables. If you prefer, you can use shredded cabbage and carrots instead.

For the Dressing

The dressing brings all the flavors together. You’ll need:

• 1/2 cup olive oil
• 3 tablespoons apple cider vinegar
• 3 tablespoons granulated sugar
• 1/2 teaspoon ground black pepper
• Seasoning packets from the ramen noodles

This simple dressing is easy to whisk together. The olive oil base carries the flavors of the vinegar and ramen seasoning. The sugar balances out the tanginess, while the black pepper adds a mild kick.

Instructions

Preheat your oven to 350°F (175°C). Break the ramen noodles into small pieces.

Spread the broken noodles, sunflower seeds, and almonds on a baking sheet. Toast them for 10-15 minutes until golden and fragrant. Let them cool.

In a large bowl, mix the coleslaw and chopped green onions. Add the cooled noodle mixture on top.

For the dressing, whisk these ingredients in a small bowl:

• 1/2 cup olive oil
• 2 ramen seasoning packets
• 3 tablespoons apple cider vinegar
• 3 tablespoons sugar
• 1/2 teaspoon black pepper

Pour the dressing over your salad. Toss everything well to coat evenly.

Your Ramen Noodle Asian Salad is ready to serve! It’s perfect for potlucks or as a side dish. You can make it ahead and add the dressing just before serving.

Possible Substitutes List

You can easily swap out ingredients in this ramen noodle Asian salad to suit your tastes. For the noodles, try using crumbled rice noodles or chow mein noodles instead of ramen. These will give a similar crunch.

Don’t have sunflower seeds? Pumpkin seeds make a great alternative. You can also use chopped peanuts or cashews in place of the almonds.

For the coleslaw mix, broccoli slaw or shredded Brussels sprouts work well. You might even try a mix of shredded carrots and thinly sliced bell peppers for extra color.

Green onions can be swapped for thinly sliced red onions or chives. In the dressing, rice vinegar is a nice substitute for apple cider vinegar. You can use honey instead of sugar for a natural sweetener.

Here’s a quick reference table for substitutions:

Remember, these swaps might slightly change the flavor, but they’ll still result in a yummy salad!

How To Make It Diabetes-Friendly

To make this ramen noodle Asian salad more diabetes-friendly, you can make a few simple changes. Start by using whole grain ramen noodles instead of regular ones. These have more fiber and won’t spike your blood sugar as much.

Cut down on the sugar in the dressing. Try using a sugar substitute like stevia or monk fruit sweetener. You can also add extra vinegar for tang without the sugar.

Boost the veggie content by adding more coleslaw mix or extra chopped veggies like bell peppers or cucumbers. This adds nutrients and fiber without many carbs.

Use less of the seasoning packets that come with the ramen. They’re often high in sodium. Instead, add flavor with fresh herbs like cilantro or mint.

For the nuts and seeds, stick to the amounts in the recipe. They’re good fats that won’t raise blood sugar. But don’t go overboard, as they’re high in calories.

When serving, use a smaller portion size. Fill most of your plate with the veggie-rich salad and have a smaller amount of a lean protein on the side.

Remember to check your blood sugar after eating to see how this adapted version affects you. Everyone’s body responds differently to foods.

Tips, Tricks & Storing

For the crunchiest salad, toast the ramen noodles, sunflower seeds, and almonds until they’re golden brown. Keep a close eye on them to avoid burning.

You can make this salad ahead of time. Just store the toasted noodle mix, dressing, and vegetables separately. Mix them together right before serving to keep everything crisp.

Try adding some protein to turn this into a main dish. Grilled chicken, tofu, or edamame work great.

For extra flavor, toss in some mandarin orange segments or dried cranberries. They add a nice sweet touch.

Leftovers can be stored in the fridge for up to 2 days. The noodles will soften over time, but the salad will still taste good.

Want to make it healthier? Use less sugar in the dressing or swap it for honey. You can also use low-sodium ramen packets.

Don’t like raw onions? Soak the chopped green onions in cold water for 10 minutes before adding them to the salad. This makes them milder.

For a vegetarian version, use vegetable-flavored ramen noodles instead of chicken.