Nut Free Asian Ramen Noodle Salad

Name: Nut Free Asian Ramen Noodle Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 1 cup shredded carrot; 4 cups shredded Napa cabbage; 2 x 3 oz bags ramen noodles, crumbled (flavor does not matter as you won't be using the seasoning packets); 2 Tbsp toasted mixed sesame seeds; 1 c. sunflower seeds; 1/2 c. sliced green onions; 1 cup wonton crisps for garnish; 1/2 cup light olive oil; 1/4 cup rice vinegar; 1/4 cup honey (can use more or less to taste); 1 tsp minced garlic; 1/2 tsp toasted sesame oil; Salt and freshly ground black pepper, to taste***

by Lisa Kotler

6 servings

25 min

Two of my three children have a severe nut allergy, so adapting recipes to be nut-free has always been routine for me in order to feed my family. This is a classic recipe that makes a great dish to bring to a potluck bbq or weekend picnic. It travels really well. Just remember to assemble at your destination. Otherwise, the crunchy bits will get soggy. Admittedly, I love adding in slivered almonds or crushed peanuts because of the flavour, but never when my kids are around. I have also added canned mandarin oranges or avocado too, for some added flavour. This is a very adaptable salad.

Nut Free Asian Ramen Noodle Salad

You can do it! Saved to your recipes

Recipe details

Yield 6 servings
Time spent: Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

Salad

1 cup shredded carrot
4 cups shredded Napa cabbage
2 x 3 oz bags ramen noodles, crumbled (flavor does not matter as you won't be using the seasoning packets)
2 Tbsp toasted mixed sesame seeds
1 c. sunflower seeds
1/2 c. sliced green onions
1 cup wonton crisps for garnish

Dressing

1/2 cup light olive oil
1/4 cup rice vinegar
1/4 cup honey (can use more or less to taste)
1 tsp minced garlic
1/2 tsp toasted sesame oil
Salt and freshly ground black pepper, to taste***

Instructions

Preheat oven to 425 degrees. Spread crumbled ramen noodles, sesame seeds, sunflower seeds on a baking sheet. Bake for five minutes, stir and bake for 3-5 more minutes until mixture is slightly toasted and golden. Set aside.
In a large bowl whisk together all the ingredients for the salad dressing.
Add veggies and ramen noodle mixture to a bowl, then the salad dressing and toss until combined.
Serve immediately.

Comments

Vicki on Aug 04, 2021

Id love to have the nutrition and calorie chart for this! It sounds deelish!!

2 Reply
- See 2 previous
- Susan on Aug 04, 2021
  
  There's a link in the first recipe "box", Recipe Details
  
  Like
- Vicki on Aug 05, 2021
  
  Thank you!!
  
  Like
- Lisa Kotler on Aug 05, 2021
  
  Is there? Wow. I just learned something myself.
  
  Like
Cso51108026 on Aug 04, 2022

My SIL shared this basic recipe with me years ago!!! I love that you can mix it up (i.e., add slivered almonds, mandarin oranges and craisins) or keep it traditional. It's SO GOOD!!! My only note is that we almost NEVER serve it immediately, because it's SO crunchy after everything has been toasted! My SIL almost always chills a couple of hours or even overnight in the fridge so the ramen gets softened... it is AMAZING!!! You get the crunch from the nuts (I will admit, I am not gonna hand-shred Napa cabbage and carrots... I am lazy, that way, if I can buy a bag of cole slaw mix which includes shredded cabbage! lol), But, truly, it sounds like it wouldn't work, and I am here to swear it really does!!! It's worth the couple of bucks for the cabbage/ramen to give it a shot - seriously!!! You won't regret it!

Like Reply
- Lisa Kotler on Aug 05, 2022
  
  Thanks! Enjoy.
  
  Like