Crunchy Ramen Noodle Salad Will Be a Hit at the Next Cookout

Shake up your instant ramen with this crunchy and refreshing ramen noodle salad. This salad recipe is so darn easy! Start by baking broken up instant ramen noodles, cashews, and sesame seeds until golden and toasty. Meanwhile, whisk up the sweet and savory dressing. Finally, toss everything together with convenient coleslaw mix, sliced green onion, and drained mandarin orange slices. This ramen noodle salad can be elevated to a hearty main dish with the addition of shredded rotisserie chicken. Or, keep it vegetarian with some edamame or tofu! It’s perfect for a picnic lunch, or as an unexpected (and seriously delicious) barbecue side at the next cookout.

What is toasted sesame oil?

Toasted sesame oil is a type of oil that is extracted from sesame seeds that have been roasted or toasted prior to pressing. This process gives the oil a deep amber color and a rich, nutty flavor that is perfect for the savory dressing on this salad. Just two teaspoons adds so much flavor! Make sure to reach for the deeply golden sesame oil rather than regular, untoasted sesame oil for the best results.

Can you make ramen noodle salad in advance?

With hearty cabbage and crunchy noodles, this salad holds up very well in the refrigerator—even when tossed in dressing! The salad will stay fresh for up to two days, but to preserve some crunch, leave out half of the toasted noodles and cashews. Just before serving, sprinkle these delightfully crispy toppings on the salad for satisfying texture in every bite!

Yields: 10-12 servings

Prep Time: 10 mins

Total Time: 25 mins

Ingredients

For the salad:

• 2

  (3-oz.) packages ramen noodles (any flavor)

• 1/2 c.

  raw cashews, coarsely chopped

• 3 tbsp.

  white sesame seeds

• 1/2 tsp.

  kosher salt, plus more to taste

• 1

  (16-oz.) bag coleslaw mix

• 3

  (4-oz.) cups mandarin orange slices in juice or water (1 cup)

• 6

  green onions, sliced

For the dressing:

• 1/4 c.

  rice vinegar

• 2 tbsp.

  soy sauce

• Juice of 1 lime (1 to 2 tbsp.)

• 1 1/2 tsp.

  sugar

• 1

  garlic clove, grated

• 1/2 tsp.

  ground ginger

• 1/2 tsp.

  ground black pepper

• 1/2 c.

  vegetable oil

• 2 tsp.

  toasted sesame oil

Directions

1. For the salad: Preheat the oven to 350°F.

2. While still in the packages, smack the ramen noodle packages on the counter or use your hands to crush the ramen noodles into pieces and place them on a rimmed baking sheet. Make sure the noodle pieces are no larger than 1 inch. Sprinkle the noodles with the cashews, sesame seeds, and salt. Save the seasoning packets for another use.

3. Bake until the noodle mixture is golden and fragrant, 10 to 13 minutes. Allow to cool completely.

4. For the dressing: In a medium bowl, whisk together the rice vinegar, soy sauce, lime juice, sugar, garlic, ginger, and pepper. Whisking constantly, stream in the vegetable oil and toasted sesame oil until well combined.

5. In a large bowl, toss together the coleslaw mix, orange slices, and green onion. Add the toasted ramen noodles, cashews, and sesame seeds. Drizzle in the dressing, tossing to combine. Add more salt to taste.

6. Serve immediately or cover and refrigerate for up to 2 days.

Tip: Feel free to swap out the cashews for peanuts, almonds, or walnuts.

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