Asian Ramen Salad


Asian ramen salad is actually a total American potluck classic. The salad is a mixture of coleslaw (cabbage and carrots basically), almonds, and dried ramen noodles tossed in a sweet and lightly tangy dressing. I love the crunch of the ramen noodles and the toastines of the almonds!

For the first time in probably over a year I bought oil that wasn’t olive oil or coconut. As much as I wanted this to be healthy, I just couldn’t picture this salad with that olive oil taste! Next time, I might try this with something like macadamia nut or avocado oil.

1 1/2 cup sliced almonds
2 packages ramen noodles broken up into little pieces (like Top Ramen)
1/2 cup oil
2 tablespoons sesame oil
1/3 cup sugar
1/4 cup white vinegar
1 cabbage finely chopped
1 carrot julienned and chopped
5 green onions chopped

  1. Toast the sliced almonds stirring constantly being carefully not to burn. Let cool completely.
  2. Taste the ramen noodles: if they are a little stale (they often are!), lightly toast them as well and let cool.
  3. Mix together the oil, sesame oil, sugar, vinegar.
  4. Mix everything together and salt to taste. Cover and refrigerate for an hour or two to let the flavors meld.

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