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Crispy Asian Slaw with Ramen Noodles

crispy asian slaw with ramen noodles - featured image
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A quick and easy crispy Asian slaw featuring toasted ramen noodles, fresh shredded cabbage, carrots, and a tangy, slightly sweet dressing. Perfect as a refreshing side or light meal with a delightful crunch and vibrant flavors.

Ingredients

Scale
  • 4 cups green cabbage, finely shredded
  • 2 cups red cabbage, finely shredded
  • 1 cup carrots, julienned or shredded
  • 3–4 green onions, thinly sliced
  • 1/2 cup slivered almonds or chopped peanuts, toasted
  • 1 package ramen noodles, uncooked, broken into bite-sized pieces and toasted
  • 1 tablespoon sesame seeds, toasted
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce (use tamari for gluten-free)
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 tablespoon fresh lime juice
  • Pinch of red pepper flakes (optional)

Instructions

  1. Finely shred about 4 cups green cabbage and 2 cups red cabbage. Julienne or shred 1 cup carrots. Thinly slice 3-4 green onions. Chop 1/4 cup fresh cilantro if using. Place all these in a large mixing bowl.
  2. Break the uncooked ramen block into bite-sized pieces, discarding the seasoning packet. Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add broken noodles and toast, stirring frequently, until golden brown and crispy (about 3-5 minutes). Transfer to a paper towel-lined plate to drain excess oil.
  3. In the same skillet, toast 1/2 cup slivered almonds or chopped peanuts until fragrant and lightly browned (about 2-3 minutes). Add 1 tablespoon sesame seeds last and toast for 30 seconds more. Remove from heat and let cool.
  4. In a small bowl, whisk together 1/4 cup rice vinegar, 2 tablespoons soy sauce, 1 tablespoon honey or maple syrup, 1 tablespoon sesame oil, 1 teaspoon grated fresh ginger, 1 minced garlic clove, 1 tablespoon fresh lime juice, and a pinch of red pepper flakes if using. Taste and adjust balance if needed.
  5. Pour the dressing over the shredded veggies in the large bowl. Toss well to coat evenly.
  6. Gently fold in the crispy ramen noodles, toasted nuts, and sesame seeds. Add chopped cilantro last for a fresh burst.
  7. For best flavor, let the slaw rest in the refrigerator for 15-30 minutes before serving. Serve cold or at room temperature.

Notes

Toast ramen noodles and nuts carefully on medium heat to avoid burning. If slaw releases excess liquid after resting, drain it off before serving to keep crunch. For gluten-free, substitute ramen noodles with gluten-free rice noodles or crushed rice crackers. Add toasted noodles just before serving to maintain crispness if storing leftovers.

Nutrition

Keywords: Asian slaw, ramen noodles, crispy slaw, quick side dish, potluck recipe, fresh salad, crunchy salad, easy slaw recipe

Find it online: https://junomeals.com/crispy-asian-slaw-with-ramen-noodles-easy-homemade-fresh-flavor-recipe/