If you're looking for a way to impress your family at the next BBQ, be sure not to miss this crispy noodle salad! It's a colorful, crunchy, and incredibly tasty take on a classic salad that will have everyone coming back for more. We combine the tender crunch of fresh vegetables with the irresistible texture of crispy noodles, and top it all off with a delicious dressing that will leave your taste buds singing with joy!
This Asian Crispy Noodle Salad with Sesame Dressing has all the right ingredients to boost your energy levels and a dressing that’s easy to make but full of delicious flavor.
It's the perfect way to impress your friends and family with your salad-making skills. (It's so simple that even kids can help!)
Ingredients
Salad Ingredients
- Shredded Cabbage: Feel free to mix red and green cabbage for a pop of color!
- Shredded Carrots: No carrots? Try shredded beetroot for a vibrant color twist.
- Chopped Green Onions: You could also use thinly sliced red onions.
- Instant Ramen Noodles: Use gluten-free ramen if necessary.
- Sesame Seeds: Swap them with poppy seeds or crushed peanuts for a different kind of crunch.
- Slivered Almonds: Toasted sunflower seeds or chopped walnuts can offer a new dimension of flavor.
Dressing Ingredients
- Extra Virgin Olive Oil: This is the time to pull out your best EVOO - in my kitchen, I keep one just for dressings! Avocado oil is a great alternative for a lighter feel.
- Sesame Oil: Toasted sesame oil is especially nice here if you have it.
- Rice Wine Vinegar: Apple cider vinegar can be a lovely substitute, offering a similar tartness with a fruity note.
- Coconut Aminos or Tamari: These are our soy sauce alternatives, keeping things gluten-free while packing umami. If you're not avoiding gluten, regular soy sauce works perfectly.
- Sugar: Use sugar or your favorite sugar alternative. Honey or maple syrup can be wonderful natural alternatives, adjusting to taste.
Step by Step
- Preheat oven to 325 degrees and line a baking sheet with parchment paper.
- Crush ramen noodles into ½ inch chunks or smaller, then mix with sesame seeds and almonds.
- Spread the mixture on the baking sheet. Toast for 10 minutes, stirring every few minutes to prevent burning.
- Blend dressing ingredients until smooth.
- In a large bowl, combine cabbage, carrots, and green onions.
- Add the toasted noodle mixture to the bowl.
- Pour dressing over salad and toss well.
Tips and Tricks
- The Golden Crunch: Keep an eagle eye on the noodles while they're in the oven. Those last couple of minutes can be the difference between perfectly toasted and sadly scorched.
- Dress to Impress: When it comes to dressing, timing is everything. For the best flavor infusion, I like to dress the salad just before serving. This keeps the veggies crisp and the noodles crunchy. No one likes a soggy salad, after all!
- Leftover Makeover: If by some miracle you have leftovers, they make a fantastic next-day lunch. I like to add a protein like grilled chicken or tofu to turn it into a hearty meal. Just remember to keep the dressing separate until you're ready to dive in.
More Asian-Inspired Recipes to Try
- Asian Quinoa Salad: When you need a meal loaded with flavor that is sure to fuel your day, this salad is perfect.
- Blackstone Teriyaki Chicken: Succulent pieces of chicken bathe in a homemade teriyaki sauce, creating a symphony of smoky sweetness that's impossible to resist.
- Asian Chicken Salad: Picture shredded, tender chicken, noodles, crisp greens, and a rainbow of vegetables all dressed in a spicy dressing, making each forkful a captivating adventure in taste and texture.
- Asian Salad Dressing: A secret weapon in your culinary arsenal, this dressing combines soy sauce, sesame oil, and just a hint of honey, transforming any salad from ordinary to extraordinary with just a drizzle.
Crispy Noodle Salad with Sesame Dressing
If you're looking for a way to impress your family at the next BBQ, be sure not to miss this crispy noodle salad! It's a colorful, crunchy, and incredibly tasty take on a classic salad that will have everyone coming back for more. We combine the tender crunch of fresh vegetables with the irresistible texture of crispy noodles, and top it all off with a delicious dressing that will leave your taste buds singing with joy!
Servings: 4
Calories: 383kcal
Ingredients
Salad
- 12 ounce cabbage shredded
- 4 ounces shredded carrots
- 3 green onions chopped
- 3 ounces instant gluten free ramen noodles
- 2 tablespoons sesame seeds
- ⅓ cups slivered almonds
Dressing
- ¼ cup extra virgin olive oil
- 1 tablespoon sesame oil
- ¼ cup rice wine vinegar
- 1 tablespoon soy sauce coconut aminos or tamari for gluten free
- ⅛ cup sugar or sweetener of choice
Instructions
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
- Crush ramen noodles into ½ inch chunks or smaller. Combine with sesame seeds and almonds in a medium bowl, tossing thoroughly.
- Transfer the mixture to a prepared baking sheet and toast for 10 minutes, tossing every two to three minutes and watching closely to avoid burning.
- Meanwhile, combine the dressing ingredients in a blender and process until emulsified.
- Place cabbage, carrots, and green onions in a large bowl.
- Add toasted noodle mixture and dress with the dressing.
- Toss thoroughly and serve.
Nutrition
Calories: 383kcal | Carbohydrates: 31g | Protein: 7g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.003g | Sodium: 722mg | Potassium: 393mg | Fiber: 5g | Sugar: 11g | Vitamin A: 4912IU | Vitamin C: 35mg | Calcium: 121mg | Iron: 3mg
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