Description

A colorful and refreshing summer ramen noodle salad packed with crunchy vegetables, toasted almonds, and a bright sesame-ginger dressing. Perfect for BBQs, potlucks, or a light make-ahead lunch.

Ingredients

2 packs instant ramen noodles (seasoning packets discarded)
2 cups shredded coleslaw mix or shredded cabbage and carrots
1 cup cherry tomatoes, halved
1 cup sweet corn (fresh, canned, or thawed frozen)
1/2 cucumber, thinly sliced into half moons
1/2 red bell pepper, thinly sliced
2 green onions, chopped
1/4 cup slivered almonds, toasted
2 tablespoons sesame seeds
1/4 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon honey or maple syrup
1 tablespoon sesame oil
1 tablespoon olive oil
1 teaspoon freshly grated ginger

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Instructions

1. Cook the ramen noodles according to the package instructions, reducing the cooking time by about 1 minute so the noodles stay slightly firm.

2. Drain the noodles and rinse under cold water until fully cooled. Set aside.

3. In a large bowl combine the coleslaw mix, cherry tomatoes, corn, cucumber, red bell pepper, green onions, toasted almonds, and sesame seeds.

4. In a small bowl or jar whisk together rice vinegar, soy sauce, honey or maple syrup, sesame oil, olive oil, and grated ginger until well blended.

5. Add the cooled ramen noodles to the bowl with the vegetables.

6. Pour the dressing over the salad and toss until everything is evenly coated.

7. Cover and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to blend.

Notes

Discard the ramen seasoning packets to keep the salad lighter and lower in sodium.

This salad tastes even better after chilling for a few hours.

Add grilled chicken, shrimp, or tofu to turn it into a heartier meal.

Store leftovers in the refrigerator for up to 3 days.

For extra crunch, add more toasted almonds or crispy chow mein noodles before serving.