Description
This Crunchy Asian Ramen Noodle Salad is a vibrant, refreshing dish packed with colorful vegetables, tangy mandarin oranges, and crispy ramen noodles and almonds. The combination of a sweet and tangy dressing along with crunchy textures makes it a perfect side dish for gatherings or a light, satisfying meal.
Ingredients
Scale
Salad Ingredients
- 2 pounds tri-color coleslaw
- 8 ounces fresh snow peas, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 15 ounces mandarin oranges, drained well
- 8 ounces diced water chestnuts, drained well
- 4 green onions, sliced (green parts only)
- 1/3 cup chopped fresh cilantro
- Sesame seeds for garnish (optional)
- 1 tablespoon vegetable oil
- 2 packages (3 ounces each) ramen noodles, crushed
- 1 & 1/2 cups sliced almonds
Dressing Ingredients
- 1/2 cup vegetable oil
- 6 tablespoons granulated sugar
- 6 tablespoons freshly squeezed lemon juice
- 1/2 tablespoon toasted sesame oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Prepare the Crunchy Toppings: In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the crushed ramen noodles and sliced almonds. Stir constantly and cook until the noodles and almonds are golden brown and toasted, about 3-5 minutes. Remove from heat and set aside to cool.
- Combine Salad Ingredients: In a large bowl, mix together the tri-color coleslaw, sliced fresh snow peas, red and yellow bell peppers, drained mandarin oranges, diced water chestnuts, sliced green onions, and chopped cilantro.
- Make the Dressing: In a separate bowl, whisk together 1/2 cup vegetable oil, granulated sugar, freshly squeezed lemon juice, toasted sesame oil, salt, black pepper, and garlic powder until the sugar dissolves and the dressing is well combined.
- Assemble the Salad: Pour the dressing over the salad mixture and toss gently to coat all the ingredients evenly.
- Add Crunchy Toppings: Just before serving, add the toasted ramen noodles and almond mixture to the salad and toss lightly to incorporate, maintaining the crunch.
- Garnish and Serve: Garnish the salad with sesame seeds if desired. Serve immediately for the best texture and freshness.
Notes
- Toast the ramen noodles carefully, stirring constantly to avoid burning and to ensure an even golden color.
- If you prefer, you can substitute lemon juice with rice vinegar for a different tangy flavor.
- This salad is best served immediately after adding the crunchy toppings to maintain their texture.
- Make sure to drain the mandarin oranges and water chestnuts well to avoid a watery salad.
- You can prepare the salad base and dressing a few hours ahead and add the crunchy noodles and almonds just before serving.
