Crunchy Ramen Noodle Salad

Ok, I’ve been throwing salads at you left and right, well to be fair, maybe it’s more like two other salad, BUT it feels like my life has been inundated with salads lately. I blame January. I have to say, though, this one is probably my favourite. AND it’s less of a salad and more of a crunchy, cold, noodle dish. You guys Crunchy Ramen Noodle Salad is the one salad I could probably eat weekly.

Sure, we’ve all tried a version of this coleslaw, sometimes it’s called Killer Coleslaw or Ichiban noodle salad named after the ramen noodle brand. I’ve heard it called Asian coleslaw and a few others. It’s a classic but I haven’t seen too many like this version. Crunchy Ramen Noodle Salad is loaded with toasted almonds, sesame seeds AND sunflower seeds. That combination along with the dry ramen noodles and the Asian flavours in the dressing makes this salad pretty irresistible.

I literally ate this whole salad over the course of three days. It would’ve been two, but I had some leftover Classic Hamburger Vegetable Soup and I was having a hard time deciding between the two for dinner last night. I opted for the soup, since I’d already had a serving of this salad at lunch, but don’t worry, I ate the rest today.

And I didn’t even share with my husband, oops! I was sure he’d like it and then I’d have to give him a bowlful. Our sixteen month old, however, loved it. Screamed for more every time his high chair tray was empty. He did manage to dig out only the ramen noodles though, go figure, he’s going to be just like me. We’ll be fighting over the carbs in a few years, I already see it.

Seriously though, the whole mixture is spot on, the crunch from the nuts and seeds, the hearty cabbage with the bite of the green onions and then the dressing which is so so good! It pairs perfectly with homemade Chinese food, baked chicken or even as a lunch with a couple of egg rolls! Want to learn how to make this easy side? Here we go!

How to make Crunchy Ramen Noodle Salad

I always start by toasting my almonds. I do this under the broiler for a few minutes. Keep an eye on these though because they’ll burn quickly. I like the flavours toasting the almonds bring out. Any nut is better when it’s toasted, at least in my opinion! Once the almonds are nice and toasty, let them cool. Now, it’s time to put this salad together.

I like to keep things easy, so I buy a bag of angel hair coleslaw for this dish. Throw that into a medium bowl, along with the almonds, sunflower and sesame seeds. I also add in the sliced green onions and then give this a good toss. I keep the ramen noodles out just until I’m about to serve the salad, they can get a little soggy, if they sit too long.

Then onto the dressing. I like to whisk all the ingredients together and then just pour it over everything and smash the ramen noodles into tiny pieces and sprinkle those over the top. Now a lot of people would throw out the leftovers, NOT me, I love this salad the next day. The ramen and cabbage get a little softer and the dressing seems to get just a tad tastier. It’s the BEST!

Now it’s your turn to give this a try. It’s my absolute favourite and I’m positive you’ll love it too!

Loved Crunchy Ramen Noodle Salad? Check out these other delicious salad recipes, I’m sure they’ll hit the spot:

• Caesar Salad with Mushrooms and Crispy Breadcrumbs
• Creamy Sweet Dill Coleslaw
• Crispy Chicken Barbecue Salad

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If you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!

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