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!
There are few things that I love more than eating a great side or salad that’s packed full of fresh vegetables.
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 heavy on the delicious flavor.
This recipe is designed to deliver maximum flavor with minimal effort. 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!)
Every bite is a delightful crunch of vegetables that will bring joy to your dining table. Get ready to chop, toss, and crunch your way to a delicious meal!
Ingredients
Salad Ingredients
- Shredded Cabbage: The backbone of our salad, providing a crisp texture and a slightly sweet flavor. Feel free to mix red and green cabbage for a pop of color!
- Shredded Carrots: Carrots bring a sweet, earthy taste and a satisfying crunch. No carrots? Try shredded beetroot for a vibrant color twist.
- Chopped Green Onions: These little guys pack a punch of sharpness and color. You could also use thinly sliced red onions.
- Instant Ramen Noodles: The star of the show, offering that irresistible crunch. Use gluten-free ramen if necessary.
- Sesame Seeds: These tiny seeds are mighty in flavor, adding a nutty touch. Swap them with poppy seeds or crushed peanuts for a different kind of crunch.
- Slivered Almonds: Bringing a buttery crunch and richness. Feel adventurous? Toasted sunflower seeds or chopped walnuts can offer a new dimension of flavor.
Dressing Ingredients
- Extra Virgin Olive Oil: The liquid gold that forms the base of our dressing, providing smoothness and depth. Avocado oil is a great alternative for a lighter feel.
- Sesame Oil: Just a tablespoon transforms the dressing with its intense, toasty flavor. Toasted sesame oil is especially nice here if you have it.
- Rice Wine Vinegar: This brings a bright acidity that balances the dressing beautifully. 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: Achieving the perfect golden crunch for your noodles isn't just desirable; it's essential. My trick? Keep an eagle eye on them 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!
- Nutty by Nature: Swapping out or adding different nuts and seeds is like giving your salad a new outfit. Toasted cashews or pumpkin seeds can bring a whole new dimension of flavor and texture. Experiment and find your family's favorite combo!
- 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
Ingredients
Salad
- 12 oz 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.
Shannon Graham
This could very easily become one of my favorite recipes.