Asian Ramen Salad Recipe
This mayo-free Asian ramen salad uses uncooked noodles to make a crunchy salad—it’s great for a picnic!
Ingredients
dressing
- 1/2 cup oil
- 1/4 cup rice vinegar
- 1/4 cup honey
- 1 Tbsp low sodium soy sauce
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
salad
- 2 pkg ramen noodles any flavor
- 16 oz bag coleslaw mix
- 4-5 green onions sliced
- 1 bell pepper seeded and sliced thinly
- 1/2 cup slivered almonds toasted
Instructions
- In a small bowl, add all ingredients for salad dressing and whisk to combine. Set aside while you toss the ingredients for the salad.
- Prior to opening the ramen noodles, crush the noodles into relatively small pieces but not into crumbs.
- Transfer broken noodles into a large bowl and remove flavor packet. Reserve flavor packet for another use or discard.
- Add coleslaw mix, sliced green onions, bell pepper and almonds to bowl then toss to combine. Pour dressing over salad and toss until completely combined.
- Cover and refrigerate approximately 1 hour until chilled and noodles have softened slightly.
Notes
This salad has no mayo and is great at room temperature—just another reason to take it along for a picnic.
Nutrition
Calories: 320kcal | Carbohydrates: 31g | Protein: 5g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Sodium: 877mg | Potassium: 114mg | Fiber: 3g | Sugar: 14g