Slawsome Asian Ramen Noodle Salad with Zingy Peanut Dressing

Slawsome! Asian Ramen Noodle Salad with Zingy Peanut Dressing

Ever find yourself craving something crunchy, fresh, and totally addictive? Me too! That's where this asian ramen noodle salad comes in.

It is also a vegan asian salad too. Seriously, this is the easiest easy asian salad recipe you'll ever make, and it's a guaranteed crowd pleaser.

This asian ramen noodle salad is inspired by classic asian coleslaw recipe , but with a fun twist. Imagine crispy toasted ramen noodles , vibrant veggies, and a knockout peanut dressing recipe .

It's the ultimate summer salad recipe for a reason, and it's ready in under 30 minutes!

Why You'll Obsess Over This Salad

This isn't your average side dish. The ramen noodle salad recipe delivers an epic flavor punch with every bite. It's also naturally healthy asian salad , packed with goodness, and perfect for any potluck salad recipe .

Plus, it's so quick to whip up, that it is an easy asian salad recipe . Trust me, this will become your new go-to salad.

Origins

This recipe has its roots in classic Americanized Asian cuisine. Think potlucks and summer barbecues, but now, we're elevating it.

Difficulty & Time

This salad is dead easy to make. Most of the time is just chopping up the veg, about 25 minutes.

Makes

This recipe makes about 6 servings, enough for a good sized family or a small gathering.

Benefits

It is full of vibrant vegetables, this salad is packed with vitamins and fiber. It is a budget friendly salad , so it won't break the bank.

It's also a great way to use up leftover veggies! And the peanut dressing recipe delivers healthy fats and protein.

The Perfect Occasion

This salad is an absolute belter for any occasion. From summer picnics to cheeky midweek dinners, it's always a hit.

Plus, it's a great way to impress your mates without slaving away in the kitchen for hours. It makes a make-ahead salad too!

What's So Special About It?

It's the combination of textures and flavors. The crunch of the noodles, the crispness of the veggies, and the creamy, tangy dressing it's a flavor explosion in your mouth! It has both asian noodle salad with vegetables , and a vegan asian salad .

It has an asian inspired salad vibe.

Time to gather your ingredients. Let's do this!

Ingredients & Equipment

Right then, let’s talk ingredients for our asian ramen noodle salad . This recipe is all about fresh, vibrant flavours, so quality is key. Honestly, you can taste the difference!

Main Ingredients: The Crunchy Dream Team

• Ramen Noodles: You'll need 2 packages ( 3 ounces/85g each). Chuck the seasoning packets in the bin we won't need them.
• Vegetable Oil: 1/4 cup (60ml) . Any neutral oil will do the trick here.
• Green Cabbage: 1 small head , shredded (about 4 cups/200g ). Look for a nice, firm cabbage.
• Carrots: 1 cup (120g) , shredded. Pre-shredded are fine, but freshly shredded tastes so much better!
• Green Onions: 1/2 cup (60g) , thinly sliced. These add a lovely, fresh zing.
• Slivered Almonds: 1/2 cup (75g) , toasted. Toasting brings out the nutty flavour.
• Sesame Seeds: 1/4 cup (30g) , toasted. Again, toasting is essential.

The key ingredients for this easy asian salad recipe are simple, but they play a very important role in texture and flavor.

Dressing: The Star of the Show

• Vegetable Oil: Another 1/2 cup (120ml) .
• Rice Vinegar: 1/4 cup (60ml) . Adds a lovely tang.
• Soy Sauce: 1/4 cup (60ml) . Opt for low-sodium if you’re watching your salt intake.
• Honey: 2 tablespoons (30ml) . This adds a touch of sweetness.
• Sesame Oil: 1 tablespoon (15ml) . A must have for that authentic asian inspired salad flavor.
• Fresh Ginger: 1 teaspoon (5ml) , grated. Fresh is best here!
• Garlic: 1 clove , minced.

Seasoning Notes: Let's Talk Flavour

For this peanut dressing recipe , the combination of soy sauce, rice vinegar, and sesame oil is the backbone of that classic Asian flavour.

Ginger and garlic add warmth and depth. Honey balances everything out. No peanuts? Don’t fret sunflower seed butter works a treat.

If you are going nut-free remember to be extra careful, and substitute it by any other nut or seed.

If you are looking for a vegan asian salad , remember that the honey must be replaced with agave or maple syrup.

Equipment Needed: Keep it Simple

For equipment to prepare this ramen noodle salad recipe , you'll need:

• Large Skillet or Frying Pan: For toasting those noodles to golden brown perfection.
• Large Bowl: To toss everything together.
• Small Bowl or Jar: For mixing the dressing.
• Whisk: To get that dressing emulsified.

Honestly, that's all you need! No fancy gadgets required. It is a quick salad recipe perfect for a weekday meal or potluck salad recipe .

Slawsome! Let's Make Some Asian Ramen Noodle Salad with Zingy Peanut Dressing

Fancy a bit of alright for lunch? Or maybe you're after a crowd pleaser for your next barbie. This asian ramen noodle salad recipe is just the ticket.

It's dead easy to whip up, full of crunch, and that peanut dressing recipe is a right game changer. Honestly, it's an easy asian salad recipe that will have everyone asking for seconds.

Think of it as an asian inspired salad that brings the fun!

This dish is inspired by the classic ramen noodle salad recipe , but with a bit of my own twist.

I've made this cold noodle salad countless times, and it's always a hit. It’s perfect as a side or a light main course, and is easily adaptable to suit your dietary needs.

Inspired from here https://www.tasteofhome.com/recipes/asian ramen-noodle salad/

Prep Steps: Your Mise en Place Masterclass

First things first, let's get organised. This crunchy salad recipe comes together quickly, so having everything prepped is key.

• Essential mise en place: Shred 4 cups of cabbage. Grate 1 cup of carrots. Slice 1/2 cup of green onions. Mince one clove of garlic. Measure out all your dressing ingredients. This is going to make it an easy asian salad recipe .
• Time saving organization tips: Get the veggies chopped while the noodles are cooling, multitasking is key.
• Safety Reminders: Mind your fingers when chopping those veggies. You don't want any plasters in your ramen salad with chicken (or tofu if you're going vegan asian salad !).

step-by-step Process: Building Your Slawsome Salad

Right, time to get cooking!

1. Toast the noodles. Break 2 x 3oz packets of ramen noodles into bits. In a pan with 1/4 cup of oil, toast over medium heat until golden. This normally takes around 3- 5 minutes . Watch them like a hawk. Burnt noodles? Bin them and start again.
2. Prep your base: Throw 4 cups shredded cabbage, 1 cup shredded carrots, and 1/2 cup sliced green onions into a large bowl.
3. Whisk up the magic: In a small bowl, whisk together 1/2 cup vegetable oil, 1/4 cup rice vinegar, 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp sesame oil, 1 tsp grated ginger, and 1 minced clove of garlic.
4. Assemble! Add toasted noodles, 1/2 cup toasted almonds, and 1/4 cup sesame seeds to the cabbage mix.
5. Dress and toss. Just before serving, pour over the peanut dressing and toss well. Don't overdo it start with a little and add more to taste.

Pro Tips: Ace That Salad

Want to really nail it? Here's the lowdown.

• Toast those nuts and seeds. Toasting nuts and seeds before adding them to any dish adds a nutty flavour.
• Don't dress it until the last minute. Soggy noodles are a no-no. Nobody wants a soggy bottom on their cabbage noodle salad ! For best result, make it a make-ahead salad .
• Avoid: Overdressing. Start with a little peanut dressing and add more to taste. Remember that ramen salad dressing packs quite a punch!.

Honestly, this asian ramen noodle salad is proper lush. Give it a go and let me know what you think.

It’s a guaranteed hit, and a budget friendly salad to boot. What's not to love? Perfect for a summer salad recipe .

Recipe Notes for the Slawsome Asian Ramen Noodle Salad

Alright, let's talk shop about our Asian Ramen Noodle Salad ! You know, it's not just about following instructions; it's about making it your masterpiece.

Here's the lowdown on tweaking this ramen noodle salad recipe to perfection.

Serving It Up: Plating Like a Pro

Presentation, innit? This crunchy salad recipe looks amazing in a big bowl. Think vibrant colours! For individual servings, try layering the salad in mason jars.

Pop it into a picnic basket. It's proper Instagrammable. Serve this summer salad recipe alongside some grilled chicken. Or fish for a complete meal.

A chilled glass of Pinot Grigio always goes down a treat. And if you are not fancy, then iced water can work!.

Storage Like a Boss

Got leftovers? No worries, mate. This make-ahead salad keeps well. Store the salad and dressing separately in the fridge.

The salad, without dressing, lasts for about 2-3 days. The dressing can last up to a week. Nobody likes soggy noodles! For reheating, there's no need! As the cold noodle salad is served cold.

Remix It: Variations for Everyone

Fancy a change? Swap the green cabbage for red cabbage. Now you have an asian slaw recipe ! Add some edamame for extra protein.

For a vegan asian salad , use maple syrup instead of honey in the dressing. Make sure your soy sauce is also vegan.

If you're feeling adventurous, add some mango or pineapple for a tropical twist. Honestly, the possibilities are endless! This easy asian salad recipe is easy to customise!.

The Good Stuff: Nutrition Basics

This healthy asian salad is packed with goodness. Cabbage and carrots are loaded with vitamins and fibre. The almonds and sesame seeds add healthy fats.

Plus, this budget friendly salad won't break the bank. Each serving is roughly 350 calories. It's a satisfying and guilt free treat.

Right then, there you have it! Go on, give this asian ramen noodle salad a whirl. Don't be afraid to experiment.

And most importantly, have fun. I'm sure your ramen salad with chicken will be amazing! Happy cooking, my friend!

Frequently Asked Questions

Can I make this Asian ramen noodle salad ahead of time? I'm a busy bee!

You certainly can prep some components in advance to save time, mate! The dressing can be made up to a couple of days ahead and stored in the fridge. However, it's best to toss the salad with the dressing just before serving to prevent the noodles from getting soggy nobody likes a soggy noodle!

What are some good substitutions if I don't have all the ingredients for the Asian ramen noodle salad dressing?

No worries, substitutions are a piece of cake! If you're out of rice vinegar, white wine vinegar or apple cider vinegar will do the trick. Maple syrup or agave nectar can stand in for honey. And if you don't have almonds, walnuts, pecans, or even sunflower seeds will add a satisfying crunch.

How long does this Asian ramen noodle salad last in the fridge, and how should I store it?

Ideally, this salad is best eaten fresh, as the noodles will soften over time. However, if you have leftovers, store them in an airtight container in the fridge for up to 24 hours. Keep in mind the texture won't be quite as good. For best results, store the dressed and undressed portions separately if possible.

I'm not a fan of peanuts. Is there another dressing I can use for this Asian ramen noodle salad?

Absolutely! If you're allergic to peanuts or simply don't fancy them, you can easily swap the peanut dressing for a sesame ginger dressing. Just whisk together sesame oil, rice vinegar, soy sauce, grated ginger, and a touch of honey or maple syrup. You could even add a pinch of red pepper flakes for a bit of a kick!

Can I add protein to make this Asian ramen noodle salad a full meal?

Good thinking, adding protein will transform this salad into a cracking main course! Shredded cooked chicken, shrimp, or tofu are all excellent choices. You could also add edamame or chickpeas for a vegetarian protein boost. Simply toss your protein of choice in with the veggies and noodles before adding the dressing.

Help! My toasted ramen noodles burned. What did I do wrong?

Oh dear, burnt noodles are a right pain! The most likely culprit is the heat being too high or not stirring frequently enough. Next time, use medium low heat and keep a close eye on the noodles, stirring constantly to ensure they toast evenly.

They go from golden brown to burnt quicker than you can say "biscuit," so watch them like a hawk!