An addictive, easy Healthy Ramen Noodle Salad, a coleslaw if you will. Loaded with bright flavorful veggies and with ramen noodle crunch along with cashews and sesame seeds, 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!
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 Healthy Asian Slaw Dressing
Many of the recipes 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.
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.
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:
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Asian Ramen Noodle Salad (All Natural)
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- 2 bags shredded cabbage I use 1 bag regular mixed coleslaw and 1 bag angel hair
- 1 pkg ramen noodles uncooked (I like Koyu, Organic Ramen Noodles), crushed, toasted
- 1 can mandarin oranges small can, drained
- ⅓ cup slivered almonds heaping cup; toasted
- 2 tablespoons sesame seeds toasted
- 3 green onions chopped
- 1 can water chestnuts small can, optional
- 1 cup shredded rotisserie cooked chicken breast optional
- 3-4 sprigs chopped cilantro optional garnish
- 2 tablespoons roasted cashews optional garnish
- Preheat oven to 350°F.
- 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.
- 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.
- 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.
- 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.