Asian Ramen Noodle Salad (All Natural)

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An addictive, easy Asian Ramen Noodle Salad, a coleslaw if you will. Loaded with bright flavorful veggies and crunchies, holds up well under heat and is dressed in a reduced sugar sweet-sour dressing.

Make it for dinner or a luncheon, add shredded chicken, toss in some crunchy water chestnuts, peanuts, cashews or chow mein noodles to enhance it even further, I have even put in diced fresh avocado!

ASIAN RAMEN NOODLE SALAD PERFECT FOR POTLUCKS & PICNICS

I love this wildly popular salad recipe, it holds up well in most types of weather and stays crispy and fresh long after other salads have wilted. So what makes this one different?

All-natural ingredients, that’s what! I have a personal vendetta against MSG and other ingredients I can’t pronounce, this recipe uses simple ingredients that you most likely have in your pantry or fridge without sacrificing taste!

How to Make All Natural Asian Dressing

Many of the recipes out there call to use the packet from the ramen noodles in the dressing. We call those “Cup O’ Sodium” in our family, have you read the ingredients?! EW! I have recently found these Organic Ramen Noodles and they work beautifully for this dish and they are a decent meal, in a pinch.

But I digress back to the dressing, place all of your dressing ingredients into a mason jar with a tight fitting lid, shake wildly; it will still separate, but at least you have a start.

I used Bragg’s Liquid Aminos in place of Soy Sauce, but you can use any good Tamari or Soy Sauce (or GF).

You can use any mild oil, I do love Grapeseed Oil and Avocado oils.

Please don’t replace the Toasted Sesame Oil — if you have never cooked with it, you are in for a treat!! And it stores beautifully in the fridge.

I love the mildness of Rice Vinegar, but it can be replaced with white wine vinegar, regular vinegar or apple cider vinegar (it will have a stronger vinegar taste with ACV).

All Natural Asian Salad Dressing

Before you put that jar in the fridge though, use it to gently crush the ramen noodles, you don’t want them smashed to smithereens, but small, even chunks. Now go put the bottle in the fridge, sorry, I’ve been told I’m bossy!

Please preheat your oven to 350° — note, the please!

Next for the BEST part, the “CRUNCHIES” as I call them.

Making Crunchies! 

Measure out the slivered almonds and the sesame seeds and place on a small sheet pan, I love (it’s well loved) my quarter sheet pan!

Toast in 350° oven for 5-7 minutes, shake them about half way through, you want them lightly toasted.

Once your “crunchies” are toasted, set aside to cool completely, it won’t take long.

ASSEMBLING THE SALAD | COLESLAW

Try these other delicious recipes along with this Asian salad:

• Honey Bourbon Chicken
• Easy Beef and Broccoli
• Easy Cobb Salad
• Coconut Lime Chicken

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Yield: 10-12 servings

Asian Ramen Noodle Salad (All Natural)

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Asian Ramen Noodle Salad is powered with crisp cabbage, organic ramen noodles, mandarin oranges, toasted almonds, sesame seeds, green onions, garnished with chopped fresh cilantro, cashews; dressed in a sweet-sour (reduced sugar) Asian dressing.

Prep Time 15 minutes

Cook Time 7 minutes

Total Time 22 minutes

Ingredients

Salad

• 2 bags of shredded cabbage (I use 1 bag regular mixed coleslaw and 1 bag angel hair)
• 1 pkg of ramen noodles, uncooked (I like Koyu, Organic Ramen Noodles), crushed, toasted
• 1 small can of mandarin oranges, drained
• 1/3 cup (heaping) slivered almonds, toasted
• 2 tablespoons sesame seeds, toasted
• 3 green onions, chopped
• 1 small can water chestnuts (optional)
• 1 cup shredded rotisserie cooked chicken breast (optional)
• 3-4 sprigs fresh chopped cilantro (optional garnish)
• 2 tablespoons roasted cashews (optional garnish)

Dressing

• 1 cup oil (I use grapeseed or avocado)
• ½ cup rice vinegar (or white wine)
• 2 Tablespoons Soy Sauce (Tamari, Bragg's Liquid Aminos or GF Soy all work)
• 2 Tablespoons sugar (I used, natural cane sugar)
• 2 Tablespoons toasted sesame oil
• 2 Tablespoons brown sugar, packed

Instructions

1. Preheat oven to 350°F.
2. Make your dressing. Pour all dressing ingredients into a mason jar, with a tight fitting lid and shake until combined. Use the bottle to gently crush the ramen noodles (in package), then store dressing in fridge until ready to use.
3. Place your almonds, sesame seeds, and crushed ramen noodles onto a baking sheet. Bake at 350°F for about 5-7 minutes, watch closely - you want them just golden. Remove from oven and cool completely.
4. Combine cabbage, noodles, almonds, sesame seeds, green onions, chicken and mandarin oranges, water chestnuts (optional) toss to mix up. Shake dressing until combined again, pour over salad, mixing well. Refrigerate for an hour or two for best flavors. Add chopped or shredded chicken for a meal.
5. Before serving, sprinkle with fresh chopped cilantro and roasted cashews (optional). If you don’t plan on having any leftover, you can also add some chopped romaine, but it will get wilty if left over.

Notes

OPTIONAL ADD INS

Shredded cooked chicken

Roasted cashews

Peanuts

Diced Avocado

Shredded Purple Cabbage

Chow Mein or Rice Noodles

© 2018 | This recipe for Asian Ramen Noodle Salad was featured first on The Fresh Cooky.

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 325Total Fat: 28gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 11mgSodium: 356mgCarbohydrates: 14gFiber: 2gSugar: 7gProtein: 6g

The nutritional information is estimated and may not be entirely accurate.

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