Ramen Noodle Salad
Elevate your summer gatherings with this Asian-inspired Ramen Noodle Salad—the best side dish that effortlessly combines sweet, tangy, and crunchy flavors. Made in just 30 minutes, this quick and easy family favorite is perfect for potlucks, barbecues, picnics, or any occasion that calls for a delicious and refreshing salad.
Servings 16
Calories 231kcal
Equipment
Ingredients
- 1 tbsp vegetable oil
- 2 packages ramen noodles 3oz packages, crushed
- 1 ½ cups sliced almonds
- 2 lb tri-color coleslaw
- 8 oz fresh snow peas sliced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 can mandarin oranges 15oz can, drained
- 1 can water chestnuts 8oz can, diced, drained
- 4 green onions sliced, green parts only
- ⅓ cup chopped fresh cilantro
- sesame seeds for garnish, optional
Dressing
- ½ cup vegetable oil
- 6 tbsp granulated sugar
- 6 tbsp lemon juice freshly squeezed
- ½ tbsp toasted sesame oil
- 1 tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
Instructions
- Heat a large skillet over medium-low heat. Once hot add 1 tablespoon of vegetable oil. Add the crushed noodles and almonds. Cook, stirring often, until toasted lightly golden brown, about 8 to 10 minutes. Place the mixture on a plate and set aside.
- To make the dressing, whisk together the vegetable oil, sugar, lemon juice, sesame oil, salt, pepper, and garlic powder.
- In a large bowl, add the coleslaw, snow peas, bell peppers, mandarin oranges, water chestnuts, green onions, cilantro, and the noodle almond mixture.
- Add the dressing and toss to combine. Garnish with sesame seeds and serve immediately.
Nutrition
Calories: 231kcal | Carbohydrates: 24g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 376mg | Potassium: 307mg | Fiber: 4g | Sugar: 10g | Vitamin A: 618IU | Vitamin C: 60mg | Calcium: 66mg | Iron: 2mg
