My Ramen Noodle Salad is quickly made with instant ramen noodles, crisp coleslaw veggies, crunchy almonds, and a sweet and savory homemade garlic teriyaki dressing.
Ingredients
¼CupSoy Sauce
¼CupWhite Granulated Sugar
¼cupRice Wine Vinegar
1Garlic ClovePeeled and Crushed
¼CupSafflower Oil
1TeaspoonSesame Oil
2PackagesRamen Noodles3 Ounce Packages
14OuncesColeslaw MixPre-Shredded Green Cabbage and Carrots
½CupSliced Green Onions
½CupAlmondsSlivered and Toasted
Instructions
In a small saucepan add the soy sauce, sugar, rice wine vinegar, and garlic. Bring to a boil while stirring constantly. Reduce heat and simmer for 3 minutes. Remove from heat to cool.
¼ Cup Soy Sauce, ¼ Cup White Granulated Sugar, ¼ cup Rice Wine Vinegar, 1 Garlic Clove
Strain the soy sauce mixture into a small bowl. Whisk in the safflower and sesame oils and set aside.
¼ Cup Safflower Oil, 1 Teaspoon Sesame Oil
Cook the ramen noodles according to the package, but do not use the seasoning packet. Drain, soak in with cold water to cool, and drain again.
2 Packages Ramen Noodles
In a large bowl add the coleslaw mix, the cooled ramen noodles, sliced green onions, and toasted slivered almonds.
14 Ounces Coleslaw Mix, ½ Cup Sliced Green Onions, ½ Cup Almonds
Pour the dressing over the salad and mix it with tongs or a large spoon.
Notes
My Top Tips♡ Using the freshest veggies makes the best salad!♡ Don't overcook the ramen noodles. I precisely follow the directions on the ramen package for cooking them, immediately drain the noodles, and cool them in ice water to keep them firm and springy.♡ I like to make this salad a couple of hours before serving it to allow the flavors of the dressing to marry with the noodles and veggies.Substitutions& VariationsSubstitute Ginger Root. If you are not a fan of garlic you can substitute a 1-inch piece of garlic that has been peeled and crushed.Substitute Broccoli Slaw. If you love the flavor of broccoli slaw you can substitute it for the coleslaw mix.Substitute Sunflower Seeds. If you don't have slivered almonds you can substitute sunflower seeds for a satisfying crunch.Substitute Store Bought Asian Dressing. Instead of making my homemade garlic teriyaki dressing you can use your favorite store bought dressing.Add Red Cabbage. In addition to the shredded green cabbage and carrots in the coleslaw mix, you can finely slice a small amount of red cabbage which adds a pop of dark red color to the salad.Add Bean Sprouts. Just before serving add up to 1 cup of mung bean sprouts to the salad for another texture. They are delicious and high in protein and fiber.Add Shredded Brussels Sprouts. Some people love the flavor of Brussels sprouts and shredded sprouts can be added or substituted for some of the coleslaw mix.Add Sesame Seeds. Sesame seeds can give additional visual interest and also signal that the salad contains sesame flavor from the oil in the homemade dressing.Add Mandarin Oranges. Mandarin oranges add sweetness and are a great-tasting addition to this salad.Add Shredded Chicken. Add shredded cooked chicken to make a heart main dish salad.Add Edamame Beans. For a fiber and protein boost add up to 1 cup of cooked, crisp tender edamame beans.Make-Ahead and StorageThis salad is even more delicious the day after you make it!You can store this salad in a sealed airtight container in the refrigerator for 2-3 days. I prefer to use a glass container but plastic is fine too.