Nut Free Asian Ramen Noodle Salad

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
Recipe details
  • 6  servings
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
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  • 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***

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.
Lisa Kotler
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