Name: Crunchy Asian Ramen Noodle Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 4 cups Napa or Green cabbage, shredded (or 2 bags coleslaw mix); 2 cups red cabbage, shredded; 1 large carrot, grated or julienned; 3 green onions, thinly sliced; 1/4 cup fresh cilantro, chopped; Sliced almonds for garnish; 1/2 – 1 package uncooked crispy ramen noodles (50g), lightly crushed; Optional garnish: Fresh mint leaves, toasted sesame seeds, or shredded cooked chicken; 3 tablespoons coconut aminos (or gluten-free tamari); 2 tablespoons apple cider vinegar (or rice vinegar); 2 teaspoons toasted sesame oil; 2 teaspoons fresh lime juice; 1 teaspoon fish sauce (or mushroom seasoning for vegan); 1 garlic clove, minced; 1 teaspoon fresh ginger, minced; Salt and pepper to taste; 1/4 teaspoon red pepper flakes (optional); 1/2 tablespoon maple syrup or alternative sweetener (honey, agave, or low-carb sweetener); 1-2 tablespoons tahini or nut butter (optional for creamy dressing)

Description

This Crunchy Asian Ramen Noodle Salad is a delightful fusion of flavors and textures. The combination of Napa cabbage, red cabbage, and carrots brings a fresh crunch, while the cilantro-lime dressing adds a zesty brightness. Topped with crushed ramen noodles and almonds, this salad is both light and satisfying. Whether you’re looking for a healthy side dish or a refreshing main course, this salad is perfect for any occasion. The best part is its versatility. You can easily customize it with protein like grilled chicken or tofu, and switch up the toppings to suit your taste. It’s ideal for summer barbecues, picnics, or as a meal prep salad to enjoy throughout the week. Simple to make, vibrant in color, and packed with fresh ingredients, this salad is a must-try for anyone seeking a healthy, flavorful dish.

Ingredients

Units Scale

4 cups Napa or Green cabbage, shredded (or 2 bags coleslaw mix)
2 cups red cabbage, shredded
1 large carrot, grated or julienned
3 green onions, thinly sliced
1/4 cup fresh cilantro, chopped
Sliced almonds for garnish
1/2 – 1 package uncooked crispy ramen noodles (50g), lightly crushed
Optional garnish: Fresh mint leaves, toasted sesame seeds, or shredded cooked chicken

Dressing:

3 tablespoons coconut aminos (or gluten-free tamari)
2 tablespoons apple cider vinegar (or rice vinegar)
2 teaspoons toasted sesame oil
2 teaspoons fresh lime juice
1 teaspoon fish sauce (or mushroom seasoning for vegan)
1 garlic clove, minced
1 teaspoon fresh ginger, minced
Salt and pepper to taste
1/4 teaspoon red pepper flakes (optional)
1/2 tablespoon maple syrup or alternative sweetener (honey, agave, or low-carb sweetener)
1–2 tablespoons tahini or nut butter (optional for creamy dressing)

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Instructions

In a large bowl, mix the Napa and red cabbage with the grated carrot to create the slaw base.
In a separate bowl, whisk all the dressing ingredients until well combined. Taste and adjust seasoning as needed.
Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Let it chill in the fridge for 10-20 minutes for flavors to meld.
Right before serving, fold in green onions, cilantro, and almonds. Add the crushed ramen noodles and any other garnish like mint or sesame seeds.
Serve immediately for the best crunch and freshness.

Prep Time: 15 minutes
Cook Time: 10 minutes