Asian Sesame Crunch Ramen Salad

• 3 cups coleslaw mix
• 1/2 cup sliced green onions
• 1/4 cup sliced red bell pepper
• 1/4 cup roasted peanuts
• 2 cups cooked and cooled ramen noodles, crushed
• 1/4 cup sesame seeds
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon honey
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced

Steps

1. 1 In a large bowl, combine coleslaw mix, green onions, red bell pepper, and peanuts.
2. 2 Add crushed ramen noodles and sesame seeds.
3. 3 In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, ginger, and garlic.
4. 4 Pour the dressing over the salad and toss to coat everything evenly.
5. 5 Serve immediately for maximum crunch.

Equipment

• Large mixing bowl
• Whisk

Variations

• Add shredded rotisserie chicken for a heartier meal.
• Swap peanuts for cashews for a different flavor profile.

Substitutions

• Use almond sesame dressing if you prefer a store-bought option.
• Substitute sunflower seeds for sesame seeds if needed.

Pairings

• Spring rolls
• Miso soup

Nutrition

Tips

• For extra spice, add a pinch of red pepper flakes to the dressing.
• Make sure ramen noodles are completely cooled before adding to prevent wilting the veggies.

Storage

Store in an airtight container in the fridge for up to 24 hours. Toss gently before serving.

Freezing: Does not freeze well due to the texture of the ramen noodles and vegetables.

Serving Suggestions

• Pair with grilled chicken for a protein boost.
• Serve with crispy wontons on the side for extra crunch.

FAQ