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Tangy Asian Slaw with Ramen

This crunchy slaw is easy to put together and uses ramen noodles in a really unique way. It’s topped with an insanely delicious citrus vinaigrette that you’ll probably want to bathe in.
Prep Time10 mins
Cook Time9 mins
Total Time19 mins
Course: Salad, Side Dish
Cuisine: Asian
Keyword: Asian Noodle Salad, Healthy, Healthy Asian Salad, Ramen, Salad, Tangy Asian Slaw
Servings: 2

Ingredients

Salad

  • 1 bag Coleslaw Mix
  • 3 Scallions thinly sliced
  • 1 package Ramen Noodles without the seasoning packet
  • 1/3 cup Almonds sliced
  • 2 tbsp Canola Oil
  • 1 tbsp Sesame Seeds

Dressing

  • 1 tbsp Sesame Seeds
  • 1/3 Orange Juice
  • 2 tbsp Rice Vinegar
  • 2 tbsp White Wine Vinegar
  • 2 tbsp Soy Sauce
  • 2 tbsp Honey
  • 1 tsp Sesame Oil
  • 2 tsp Crushed Red Pepper Flakes to taste

Instructions

  • Pre-heat oven to 350 degrees. Whisk together all the ingredients for the dressing and set aside.
  • Break up the ramen noodles in a bowl and toss them with the almonds, sesame seeds and canola oil. Spread in an even layer onto a baking sheet and bake for 5 minutes. Shake around and bake for another 4 minutes. You want them to be golden brown (not burnt), so keep and eye on them.
  • Toss salad, scallions, crunchy topping together and then add the dressing a little bit at a time. You don’t want to drown it (so you may have leftover dressing).