You've gotta try this Chinese Slaw Recipe with Ramen Noodles! It's simple to make, and the perfect dish to bring to your next potluck or summer BBQ. Often, we have it as a side salad for lunch and dinner. You just can’t go wrong. It is so delicious.
Prep Time10 minutesmins
Cook Time2 minutesmins
Total Time12 minutesmins
Course: Salad
Cuisine: American, Chinese
Keyword: Asian Recipe, cold pasta salad, healthy recipe, lunch recipe, summer recipe
Servings: 6servings
Calories: 462kcal
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1/4CupApple Cider Vinegar or White Vinegar, Rice Wine Vinegar
1/2CupGranulated Sugar
2 1/2TablespoonsSoy Sauce
Instructions
In a skillet, melt the butter over medium heat. While the butter is melting, crush the uncooked ramen noodles into small pieces while they are still in the package. Remove the flavor packets as they are not needed for this recipe. Add the crushed noodles to the melted butter.
Fry the ramen noodles for about 2 minutes. Stirring often. They will take on this toasty smell and when they start turning a golden brown, they are toasted and ready to add to the salad.
Mix the Asian Salad Dressing. Add the olive oil, apple cider vinegar, sugar, and soy sauce to a bowl and whisk a minute to combine. Another option is to add the ingredients to a mason jar and shake to combine.
In a large bowl, add the cabbage, sliced almonds, honey roasted pecans, cranberries, and toasted crunchy ramen noodles. Pour the salad dressing over the top and toss to combine.