Name: Crunchy Asian Ramen Salad at Home
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: Asian
Ingredients: 1/4 cup granulated sugar; 2 tablespoons honey; 1/4 cup vinegar (rice, white or apple cider); 2 tablespoons low-sodium tamari (or low-sodium soy sauce); 1 splash toasted sesame oil; 1/2 cup olive oil; 1 medium head napa cabbage (chopped); 1 bunch green onions (sliced); 2 medium carrots (shredded); 6 ounces ramen noodles (crumbled (any kind - seasoning packet is discarded)); 1/2 cup sliced almonds (for more flavor, toast almonds in a dry skillet until golden and fragrant); 1/4 cup roasted un-salted (without shells sunflower seeds)

Happy New Year, friends! I hope you all had a great end of 2017 and a welcome beginning to your 2018!

We had a lazy relaxing weekend. And since it’s been so cold, Pat had a fire going in the fireplace simply about every day. I hibernated under a thick wooly blanket and I either was writing this post or reading. Go-to. Weekend. Ever. I loved not waking up to an alarm and I only left the house once to run to a store.

I didn’t even think about making any resolutions. Did you? I feel like I always have good intentions to eat better, but then something like pizza or tacos is put in front of my face and I lose all will power.

So I’m not putting any pressure on myself to eat better, but I am going to try to eat more salads.

So yeah, basically nothing has changed. 😉

For this Crunchy Asian Ramen Salad Set out:

napa cabbage
carrots
green onions
ramen noodles
sliced almonds
roasted and unsalted (shelled) sunflower seeds
sugar
honey
vinegar
tamari
toasted sesame oil
olive oil

In a bowl, whisk together the 1/4 cup sugar, 2 tablespoons honey, 1/4 cup vinegar [either rice, white distilled or apple cider vinegar can be used], 2 tablespoons low-sodium tamari [or soy sauce] and a splash of sesame oil.

In the original recipe I had, it called for 1/2 cup of refined sugar. I cut it in half and added in 2 tablespoons of honey instead. Keep whisking while you slowly pour in olive oil. The sugar won’t dissolve all of the way, so set the dressing off to the side.

Then in a large mixing bowl add the chopped cabbage, grated carrot, sliced green onion, crushed ramen, sliced almonds and sunflower seeds.

Toss to combine.

Drizzle in the dressing.

And toss to combine.

Serve immediately or refrigerate for an hour before serving. This salad is savory served right away, only keep in mind the longer the salad sits, tossed in the dressing it will lose it’s crunch factor.

With that said, I could eat this whole bowl all by myself. I also love this crunchy Asian ramen salad with fish, chicken or shrimp! I’ve also tossed in leftover shredded chicken for this a crunchy Asian chicken ramen salad.

Sweet, crunchy and SO addictively good!

Enjoy! And if you give this Asian Ramen Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Go-to Crunchy Asian Ramen Salad at Home

This crunchy Asian ramen salad is a beloved old-school. Napa cabbage, carrots and green onions are mixed with crushed (dried) ramen noodles, sliced almonds, sunflower seeds and a simple sweet dressing. This salad is flavor-packed as is or tossed with leftover shredded chicken.

Serves 8 servings

Prep 15 minutes

Total 15 minutes